Speculoos Cookie Sandwiches~ Baking Partners

Speculoos Cookie Sandwiches

Baking partners challenge for this month is cookies.  Swathi suggested that members attempt famous cookies from around the world and four cookies were selected.Dutch Speculoos cookies, Kourabeithes from Greece, Biscotti from Italy and Chinese almond cookies.
It was definitely a hard choice to decide which cookie to bake. But  Speculoos Sandwich cookie looked irresistible. What I found interesting is its spice mix of cinnamon,pepper,ginger,clove and nutmeg and the chocolate cinnamon filling.

Speculoos cookie is also known as Belgian Spice Cookies or Dutch Windmill cookies and in countries outside Europe they are sold as  Biscoff cookies. It is a special occasion cookie  traditionally made to celebrate St Nicholas Feast (Dec 5-6) in countries like Netherland,Belgium and Northern France.It is a spiced thin biscuit with an image or story stamped on it. ( they use a wooden stamp or a rolling pin to imprint images on the biscuits. To read more check here). This is a simple home made version.Thanks Sowmya of Nivedhanam for suggesting this delicious sandwich cookies.

Recipe source:  http://www.loveandoliveoil.com/2013/04/speculoos-cookie-sandwiches.html

Ingredients

All-purpose flour- 1 1/2 cup
Egg-1
Butter, cold, cut into 1/2-inch cubes-4 tbs
Granulated sugar- 1/3 cup
Light brown sugar- 3/4 cup
Molasses- 1 tsp
Salt- a pinch
Baking soda- 1/4 tsp
Ground cinnamon- 2 tsp
Ground nutmeg- 1/4 tsp
Ground ginger- 1/2 tsp
Ground cloves- 1/4 tsp
Ground black pepper-1/4 tsp
Vanilla extract- 1 tsp

For Filling:
Unsalted butter, room temperature- 5 tbs
Cocoa powder, sifte-1/3 cup
Powdered sugar- 1 cup
Heavy cream, more or less as needed-1/4 cup
Vanilla extract- 1/2 teaspoon
Ground cinnamon-1/4 teaspoon
salt- a pinch

In a large mixing bowl or the bowl of a standing mixer fitted with a paddle attachment add butter,sugar, brown sugar, baking soda, salt, and spices and beat on medium speed for 30 to one minute seconds. Make sure it is fully incorporated and the butter is light and fluffy.
Add vanilla and egg and beat on medium speed until combined for another one minute. Add flour and beat on medium speed until all the dry flour has been incorporated.
Press the dough together into a ball and flatten slightly into a disk shape. Wrap tightly with plastic wrap and refrigerate for at least 30 minutes or overnight.
Preheat oven to 350 degrees F.
Divide the dough into equal four parts. Keep covered to avoid it from drying out.Lightly flour the surface and place each portion into balls and flatten into discs. Using the rolling pin roll the dough out to 1/4-inch thick.
Cut out small cookies with desired shape cutter and arrange on parchment or silicone mat-lined baking sheets, leaving about an inch of space between cookies. You can bake in two batches.(If using a traditional springerle rolling pin or speculaas cookie mold shape and roll and shape accordingly).
Bake for 8 to 10 minutes or until the cookies just start to darken around the edges. It will get browned up quickly, so keep an eye on it. Let cool on the baking sheet before transfering to a wire rack.
To prepare filling beat butter on medium-high speed until smooth and fluffy and add cocoa powder and beat until incorporated. Add vanilla, salt, and cinnamon.Alternate adding 1/2 cup powdered sugar, followed by 1 tablespoon cream, mixing well after each addition. Repeat with more powdered sugar and cream, then remaining sugar till you attain a light fluffy consistency.
Transfer frosting to a piping bag fitted with a large round tip. Pipe a thin layer and top with a second cookie and press lightly to adhere. Refrigerate for about 30 minutes to allow the frosting to set.


Try this
Hope you will all enjoy!