Dandoy Cookies

Brussels is home to a bakery called Maison Dandoy that makes molded “speculoos” (gingerbread) cookies, which are a local tradition. Here is a dropped cookie version made with canola oil, which helps produce a chewy result and keeps saturated fat to a minimum.

Yield: 24 cookies

Ingredients

• 2 3/4 cups all-purpose flour 675 mL
• 1 teaspoon ground ginger 5 mL
• 1 teaspoon cinnamon 5 mL
• 1/2 teaspoon baking soda 2 mL
• 1/2 teaspoon salt 2 mL
• 1/2 teaspoon ground nutmeg 2 mL
• 1/2 teaspoon ground cloves 2 mL
• 3/4 cup molasses 175 mL
• 1/2 cup canola oil 125 mL
• 1/2 cup brown sugar, packed 125 mL
• 1 egg, beaten
• 4 ounces slivered almonds 125 g

Instructions

1. Heat oven to 375 degrees F (190 degrees C).
2. Line two cookie sheets with parchment paper. Set aside.
3. In large mixing bowl, whisk flour, ginger, cinnamon, baking soda, salt, nutmeg and cloves. Set aside.
4. In large saucepan over low heat, blend molasses, canola oil and brown sugar. Heat until sugar dissolves and sides bubble.
5. In mixer with paddle attachment on medium speed, place sugar mixture and add egg.
6. Add flour mixture in three parts to form dough.
7. Drop 1 tablespoon (15 mL) of dough per cookie on cookie sheet (about 12 per sheet). Press dough down with palm of your hand.
8. Decorate top of dough with almonds.
9. Bake until firm to touch, about 10 to 12 minutes.
10. Let cool on pan 10 minutes before removing to rack to cool completely.

Nutrition

Per serving: Calories 110 Total Fat 5g Saturated Fat 0g Cholesterol 5mg Carbohydrates 15g Fiber 1g Sugars 7g Protein 2g Sodium 55mg Potassium 139mg

Attribution

Recipe and photo used with permission from: CanolaInfo

Source: Chef George Geary