In a freak circumstance, San Diego was actually cold and rainy and stormy last night.
So instead of venturing out to the pub like most others on a Saturday night, we decided to curl up with an episode of Parks and Rec, a cup of tea and a stack of these babies.
These are another Baked find, they caught our eyes because Lewis and Poliafito liken them to those little biscuits of crack served on Delta airlines known as Biscoffs. Yum?!
They look very much like gingersnaps, and incorpoate a lot of the same spices, but with a few subtle flavor differences, mainly the zesty burst from an orange.
The coarse raw sugar adds a pretty sparkle too, which never hurts.
These are really really simple to make, and perfect for tea dunking. So the next time a surprise storm moves in, whip these up. Trust us.
Amy and Libby
Speculaas, from Baked
1 3/4 Cups All Purpose Flour
1 Cup firmly packed dark brown sugar (we used light brown and it was fine!)
1/2 Teaspoon baking soda
1 1/2 Tablespoons of cinnamon
1/2 Teaspoon freshly grated nutmeg
1/2 Teaspoon ground cloves
1/2 Teaspoon ground ginger
1/2 Teaspoon salt
10 Tablespoons of butter, cut into 1/2 inch cubes
1 egg, beaten
1 Teaspoon freshly grated orange zest
Some coarse sugar to sprinkle over the top (we used Raw)
1. In a large bowl, whisk together all the dry ingredients.
2. Drop the butter cubes over this flour mixture, and using a large fork or a pastry cutter to cut the butter into the flour, until the mixture resembles coarse sand.
3. Add in your beaten egg and orange zest, and continue to cut the mixture until combined.
4. With your hands, knead the dough, just be careful and don’t over work it! Dough should form a ball and be slightly sticky and break apart easily.
5. Cover your dough with plastic wrap and chill for at least an hour.
6. Preheat the over to 350F, and line baking sheets with parchment paper.
7. Divide dough in half, place one half on floured work surface, return the other half to the refrigerator. Roll your dough into a 1/4 inch round (make sure you flour your rolling pin, this stuff is sticky!), and use any cookie cutter (we just used the rim of a small tupperware cup) to cut out the cookie and transfer them to your baking sheets. Repeat with second half of dough. (This yielded about three dozen for us).
8. Sprinkle tops of cookies with coarse sugar.
9. Bake cookies for 15 minutes, rotating the cookie sheets halfway through the baking time.
10. When cookies are done, cookies should be dark brown and a little bit dry. Place on wire racks to cool for about 5 minutes.
11. Make cup of tea, dunk, and enjoy!