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.
- 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
- Heat oven to 375 degrees F (190 degrees C).
- Line two baking sheets with parchment paper. Set aside.
- In large mixing bowl, whisk flour, ginger, cinnamon, baking soda, salt, nutmeg and cloves. Set aside.
- In large saucepan over low heat, blend molasses, canola oil and brown sugar. Heat until sugar dissolves and sides bubble.
- In mixer with paddle attachment on medium speed, place sugar mixture and add egg.
- Add flour mixture in three parts to form dough.
- Drop 1 tablespoon (15 mL) of dough per cookie on baking sheet (about 12 per sheet). Press dough down with palm of your hand.
- Decorate top of dough with almonds.
- Bake until firm to touch, about 10 to 12 minutes.
- Let cool on pan 10 minutes before removing to rack to cool completely.
Yield: 24 cookies
Nutritional analysis Per Serving Calories 110 Total Fat 5 g Saturated Fat 0 g Cholesterol 5 mg Carbohydrates 15 g Fiber 1 g Sugars 7 g Protein 2 g Sodium 55 mg Potassium 139 mg
Source: Chef George Geary
Recipe and photo used with permission from: