Speculoos cookies
When I last visited the farm, I baked some speculoos cookies for a certain someone ( @A Jay ) who loves them
, and they were so popular that they disappeared into people's stomachs as soon as they were baked. However, the traditional recipe calls for a lot of butter, which not everyone can tolerate equally well. That's why we had the idea of trying it with lard. I tried this at home and it works wonderfully and has no effect on the taste. So now that Christmas is coming up, I would like to share this recipe with you 
Ingredients for approx. 43 cookies:
120 g cold lard
100 g brown sugar
1 tablespoon vanilla sugar
1-2 teaspoons Spekulatius spice
1 pinch of salt
1 egg
250 g gluten-free flour and a little extra for kneading (I usually use the gluten-free flour mix from Schär for cakes and cookies)
50 g ground almonds – I use whole almonds and roast them in the oven first, let them cool, and then grind them in my food processor.
½ teaspoon baking powder
How to make the speculoos cookies:
Beat the lard, sugar, and egg with a hand mixer for 5-10 minutes until fluffy. Stir in the spices and ground almonds. Mix the flour, baking powder, and salt and stir into the mixture. Shape the dough into a roll (approx. 5 cm in diameter) with your hands, wrap in foil, and chill for at least 1 hour (I usually leave it in the refrigerator for several hours because it is easier to cut then).
Preheat the oven to 200 degrees Celsius.
Cut the chilled roll into slices approx. 3 mm thick and place on a baking sheet lined with parchment paper. Don't place them too close together, as the cookies will spread a little. (I have about 25 pieces on one tray). Bake the cookies for about 12 minutes. The baking time depends on your oven, of course. They should be lightly golden, but not too dark, otherwise they will taste kind of bitter. Meanwhile put the rest of the dough back in the fridge. Continue until the dough has been used up.
Then carefully transfer them to a cooling rack with a spatula.
Let them cool down and enjoy!
When I last visited the farm, I baked some speculoos cookies for a certain someone ( @A Jay ) who loves them
, and they were so popular that they disappeared into people's stomachs as soon as they were baked. However, the traditional recipe calls for a lot of butter, which not everyone can tolerate equally well. That's why we had the idea of trying it with lard. I tried this at home and it works wonderfully and has no effect on the taste. So now that Christmas is coming up, I would like to share this recipe with you Ingredients for approx. 43 cookies:
120 g cold lard
100 g brown sugar
1 tablespoon vanilla sugar
1-2 teaspoons Spekulatius spice
1 pinch of salt
1 egg
250 g gluten-free flour and a little extra for kneading (I usually use the gluten-free flour mix from Schär for cakes and cookies)
50 g ground almonds – I use whole almonds and roast them in the oven first, let them cool, and then grind them in my food processor.
½ teaspoon baking powder
How to make the speculoos cookies:
Beat the lard, sugar, and egg with a hand mixer for 5-10 minutes until fluffy. Stir in the spices and ground almonds. Mix the flour, baking powder, and salt and stir into the mixture. Shape the dough into a roll (approx. 5 cm in diameter) with your hands, wrap in foil, and chill for at least 1 hour (I usually leave it in the refrigerator for several hours because it is easier to cut then).
Preheat the oven to 200 degrees Celsius.
Cut the chilled roll into slices approx. 3 mm thick and place on a baking sheet lined with parchment paper. Don't place them too close together, as the cookies will spread a little. (I have about 25 pieces on one tray). Bake the cookies for about 12 minutes. The baking time depends on your oven, of course. They should be lightly golden, but not too dark, otherwise they will taste kind of bitter. Meanwhile put the rest of the dough back in the fridge. Continue until the dough has been used up.
Then carefully transfer them to a cooling rack with a spatula.
Let them cool down and enjoy!
