A cracker flavored with cinnamon, ginger, cloves, cardamom, nutmeg, and pepper, that tastes like December. From chocolate to marzipan and my favorite, the Specula cookie, everything tastes like Christmas.
INGREDIENTS
115 g of cold vegan butter
180 g of coconut sugar
240 g spelled flour
½ teaspoon Himalayan salt
2 ½ teaspoon ground cinnamon
180 g of coconut sugar
240 g spelled flour
½ teaspoon Himalayan salt
2 ½ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
1 ½ teaspoon pure vanilla extract
¾ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
1 ½ teaspoon pure vanilla extract
Traditionally, these cookies are made by pressing the dough into a mold before baking in the oven. Using a rolling pin. If you don’t have a speculum mold, you can use regular cookie cutters instead.
Like I did. They will taste very good.
Cut the cold butter into cubes and place them in a bowl. Add the sugar, salt, and spices. Mix butter and dry ingredients on medium speed until batter is uniform in color. Scrape down the sides with a spatula and add the vanilla extract. Mix them for about 30 seconds. Scrape down the sides again and add the flour. Roll into a ball and chill in the fridge for 30 min.
Preheat the oven to 160º, place a parchment paper on a rack and begin to shape your cookies. Bake them for 9-11 minutes.
