Recipe

Ginger-vanilla Christmas Cookies (ingwer-vanille-spekulatius) Recipe

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Ingredients

4 1/2 oz sugar .
1/4 tsp ground cardamom .
1 pinch salt .
1/4 tsp ground nutmeg .
10 1/2 oz flour .
1/4 tsp ground cloves .
1/4 tsp ground cinnamon .
4 1/2 oz butter .
3 oz candied ginger .
1 small egg (about 2 to 2.5 oz) .
1 vanilla bean (about 4 inches long)

Directions

Step #1 Cut or chop candied ginger into very small pieces.
Step #2 Mix softened butter with sugar, salt & spices until creamy.
Step #3 Scrap out the inside of the vanilla pod, add to mixture & mix.
Step #4 Add egg & mix until creamy & well mixed.
Step #5 Add ginger & mix.
Step #6 Add flour slowly to the butter mixture & mix until dough is formed.
Step #7 Wrap dough into cling film & put into the fridge overnight.
Step #8 Line out baking tray(s) with parchment paper.
Step #9 Flour a workspace slightly & roll out the dough very thinly (thinner than 1/4 inch).
Step #10 Cut out squares of about 2 inches (see note).
Step #11 Put cookies on baking tray & put in a cold place for about 1 hr (see note).
Step #12 Meanwhile preheat oven (390 F, 200 C).
Step #13 Bake cookies in lower third of the oven for 10-12 mins or until cookies are lightly browned.
Step #14 Watch carefully.
Step #15 If you make the cookies very thin watch closely after 8 mins.
Step #16 Do not overbake them.
Step #17 Remove from oven & let cool completely.
Step #18 Store in an airtight container.
Step #19 NOTE on candied ginger: the quality & sharpness varies a lot.
Step #20 If the candied ginger is too mild for your taste, you might add some grounded ginger to the dough, but not more than 1/4 tsp.
Step #21 NOTE on spices: I use fresh grounded spices here.
Step #22 And would recommend to do so.
Step #23 Cardamom, cloves & nutmeg have more flavour.
Step #24 Especially cardamom has more fresh notes.
Step #25 NOTE on cookie shape: you can use any form from simple squares over different shapes to special cookie molds for Spekulatius.
Step #26 You could also use a cookie stamp.
Step #27 Important: the cookies have to be thin.
Step #28 NOTE on cooling the cutted cookies: prior baking it is important to cool the cookies, so that the butter inside is getting hard again.
Step #29 So they will not rise much in the oven & this cooling will make them crisp.
Step #30 I put the cookies on the baking tray & keep them on the tray in the fridge for 1 hr.
Step #31 NOTE: time to make does not include time for cooling dough.
Step #32 Cooking time is for one baking tray.
Step #33 Yield is a guess, because it depends mainly on how thin you make the cookies.
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