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

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Biscoff Brownie Recipe

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The most viewed speculaas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gluten Free Dutch Windmill Cookies ...

Biscoff Brownie Recipe

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