Lindt Dutch Chocolate Speculaas Cookies
A delicious and fun take on a European favourite. Originally made for Saint Nicholas Day and embossed with Christmas motifs, our spiced Speculaas cookies nod to Canadian winters with their snowflake shape.
Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
22 - 23 people
- 1 + 2 bars (100 g each) Lindt Excellence 70% Cacao Dark Chocolate, finely chopped
- 1 cup (250 mL) unsalted butter, room temperature
- 1 cup (250 mL) Redpath® Dark Brown Sugar, packed
- 2 tsp (10 mL) ground cinnamon
- 2 tsp (10 mL) ground ginger
- ½ tsp (3 mL) ground cardamom
- ½ tsp (3 mL) ground nutmeg
- 2 cups (500 mL) all-purpose flour
- ½ tsp (3 mL) baking powder
- ½ tsp (3 mL) salt
- Cocoa powder, for dusting
Lindt Chocolate In This Recipe
Melt 1 bar of Lindt Excellence 70% Cacao Dark Chocolate in a clean, dry heatproof bowl on top of a saucepan with a few inches of simmering water. Do not let water boil. Alternatively, melt chocolate in a microwave-safe bowl. Melt in 20- to 30-second increments, stirring every 20 seconds. Set aside to cool.
Place butter, dark brown sugar, cinnamon, ginger, cardamom and nutmeg in the bowl of a stand mixer (or use a large bowl with an electric hand mixer), and beat on medium speed until light and fluffy, scraping down sides of the bowl as needed, 2 minutes. Beat in cooled chocolate until well combined, 30 seconds.
In a separate bowl, whisk together flour, baking powder and salt. Tip flour mixture into butter mixture. Mix on low speed, scraping down sides as needed, until mixture starts to form a dough. Gather into 2 balls, then flatten each into a disc. Wrap in plastic wrap. Chill for 1 hour.
Preheat oven to 350°F (180°C). For easy rolling, dust a large sheet of plastic wrap with cocoa powder. Place 1 disc of dough on top. Lightly dust dough with cocoa. Top with another sheet of plastic. Roll out dough until ¼ inch (6 mm) thick. Cut out shapes using a 2-inch (5-cm) cookie press or cookie cutter. Place cookies ½ inch (1.25 cm) apart on parchment-lined baking sheets. Re-roll scraps and continue cutting cookies with remaining dough.
Bake cookies until edges are set, about 10 to 12 minutes. Move cookies to wire racks to cool completely. Cookies will crisp up as they cool.
Melt remaining 2 bars of Lindt Excellence 70% Cacao Dark Chocolate. Dip half of each cookie in melted chocolate. Place back onto a rack over a cookie sheet to set.
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