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
cinnamon 5 mL
1/2 teaspoon baking soda 2 mL
1/2 teaspoon salt 2 mL
teaspoon ground nutmeg 2 mL
1/2 teaspoon ground cloves 2 mL
3/4 cup molasses
1/2 cup canola oil 125 mL
1/2 cup brown sugar, packed 125 mL
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
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 Serving size: 1 cookie
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