Vegan Speculoos Cookies
These crispy, spiced vegan speculoos cookies are a delightful treat with a characteristic caramel flavor. Perfect for dunking in coffee or enjoying on their own, they capture the essence of traditional Belgian speculoos.
En original oppskrift av Forkin
- Total tid
- 1 t 40 min
- Porsjoner
- 16
- Vanskelighetsgrad
- Middels
- Per porsjon
- 128 kcal
Allergeninformasjon: kan inneholde gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
- 250 gall-purpose flour
- 100 gbrown sugar, packed
- 100 gvegan butter, softened
- 2 sswater
- 2 tsground cinnamon
- 1 tsground ginger
- 0,5 tsground cloves
- 0,5 tsground nutmeg
- 0,5 tsbaking soda
- 0,25 tssalt
Utstyr
cookie cutters · rolling pin · plastic wrap · large bowl · wire rack · baking sheet · parchment paper · mixing bowls · whisk
Fremgangsmåte
Trinn for trinn
- 1
In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, ground nutmeg, baking soda, and salt.
Omtrent 2 min
- 2
In a separate bowl, cream together the softened vegan butter and brown sugar until light and fluffy.
Omtrent 3 min
Kokkens tips: Ensure the vegan butter is truly softened for best results, but not melted.
- 3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Omtrent 2 min
Kokkens tips: Do not overmix the dough, as this can lead to tough cookies.
- 4
Incorporate the water until a cohesive dough forms.
Omtrent 1 min
Kokkens tips: Add water gradually; you might not need all of it, depending on your flour and butter.
- 5
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Kokkens tips: Chilling the dough makes it easier to roll and helps prevent the cookies from spreading too much.
- 6
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Omtrent 10 min
- 7
On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness.
Omtrent 5 min
- 8
Use speculoos molds or cookie cutters to cut out desired shapes, then carefully transfer them to the prepared baking sheet.
Omtrent 10 min
Kokkens tips: If using molds, press the dough firmly into the mold, then gently tap it out.
- 9
Bake for 12-15 minutes, or until the edges are golden brown and crispy.
Omtrent 15 min
Kokkens tips: Baking time may vary depending on your oven and cookie thickness.
- 10
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Omtrent 5 min
Kokkens tips: The cookies will crisp up further as they cool.
Per porsjon
Næringsinnhold
- Kalorier
- 128,1kcal
- Protein
- 1,7g
- Karbohydrater
- 18,6g
- Fett
- 5,3g
- Fiber
- 0,7g
- Sukker
- 6,2g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store the cooled speculoos cookies in an airtight container at room temperature.
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