speculaas

This is my gluten free version of the traditional Dutch windmill-shaped cookies.

Gluten Free Dutch Windmill Cookies (Speculaas)

brown rice flour

sorghum flour

millet flour

tapioca flour

cinnamon

fine sea salt

xanthan gum

baking powder

nutmeg

cloves

ginger

cardamom

aniseed

white pepper

coriander seed

butter (at room temperature)

sugar

eggs

In a large mixing bowl, whisk together the flours, xanthan gum, baking powder, salt, and spices.

In the bowl of a stand mixer with the paddle attachment, cream the butter. Then beat in the sugar.

Beat the eggs in until well incorporated.

Add the flour mixture and beat until combined, stopping to scrape down the sides of the bowl as necessary.

Divide the dough into two balls. Wrap each in plastic, flatten to a disc shape and refrigerate for one hour. If you&#x27;ve left it longer, leave it out on the counter for a few minutes to become workable again. It should be firm enough to hold its shape but soft enough to work with.

Preheat oven to 350° F. Line two 12- by 18-inch baking sheets with parchment paper.

Flour your work surface with any of the gluten free flours and roll out dough, one disc at a time. For the windmill cookie cutter I used, the dough needs to be 1/4-inch (6 mm) thick to show the imprinted pattern. Otherwise, you could roll the dough to 1/8-inch (3 mm) thick.

Cut out shapes with a cookie cutter and place them on a parchment-lined pan.

Bake for 20 minutes (10 - 15 minutes for thinner cookies). Watch your cookies closely near the end of baking time. You&#x27;re looking for browning around the edges. These cookies are good when they&#x27;re well done but not burnt.

Rich and fudgy chocolate brownies filled with a layer of delicious biscoff spread and topped with crunchy lotus cookies.

Biscoff Brownie Recipe

250 g Unsalted butter, melted (1 cup)

Semisweet chocolate (7.50z)

Eggs, room temperature

360 g Caster sugar (1 1/2 cups)

65 g All-purpose flour (1/2 cup)

Cocoa powder (1 cup), dutch-processed

Baking powder

salt

Lotus cookies, for decorating

Line a brownie pan (8 x 8 inches) with parchment paper

Melt the biscoff spread in the microwave at 20-second intervals until runny

Pour the melted spread into the lined tin and place in the freezer for 1 hour, or until frozen solid

Melt the butter and chocolate together in a medium-sized bowl over a hot water bath or in the microwave

In a large bowl add the eggs and caster sugar, whisk until smooth

Add the chocolate and butter mixture into the eggs, stirring until combined

Using an electric mixer or stand mixer and beat the eggs and chocolate until doubled in volume and paler in color

Add the flour, cocoa powder, baking powder and salt, and mix until just combined

Remove the frozen biscoff sheet from the pan and line the tin with baking paper

Pour half the batter into the lined tin and top with the sheet of frozen biscoff

Spoon over the remaining brownie batter and decorate the top with a layer of biscoff cookies

Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Cool completely and slice into rectangles with a sharp knife

Browned butter and blonde chocolate enhance the warm, spicy, rich, caramel notes of the Biscoff cookies and cookie butter while the white chocolate provides a sweet, creamy contrast. If you love cookie butter, you won&#039;t want to miss these.

Brown Butter Biscoff Cookies

unsalted butter

milk

all-purpose flour

baking soda

sea salt

brown sugar

Biscoff cookie butter

vanilla extract

white chocolate chips

blonde chocolate chips

Biscoff cream sandwich cookies (coarsely chopped)

Place the butter and powdered milk in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns.  Scrape the browned butter into the bottom of your mixing bowl. Place in the fridge while you prep the other ingredients, for about 10 minutes, so it can cool down a bit.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

Add the brown sugar and granulated sugar to the browned butter in the mixing bowl. Beat until well combined and lightened in color. Add the Biscoff cookie butter and mix until smooth. Scrape down the sides of the bowl with a spatula.

Add the eggs and vanilla extract and mix until combined.

Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in white and blonde chocolate chips and the chopped Biscoff cookies. Let the dough rest for about 30 minutes.

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