Master the Speculoos Cookies with KICA Chef Oleksandr Trofimekov

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and more affordable.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean offers a more intense flavor.

Prepare the ingredients: all-purpose flour, light brown sugar, muscovado sugar, softened butter, sea salt, eggs, ground cinnamon, milk, and baking powder.

Place softened butter into the mixing bowl of the stand mixer.

Add muscovado sugar and light brown sugar to the mixing bowl.

Mix the butter and sugars using a paddle attachment until light and airy, starting at low speed and increasing to maximum for 3-4 minutes.

Add eggs and milk gradually to the creamed butter mixture, ensuring they are at room temperature to maintain emulsion.

Mix until the texture remains creamy and light, with no signs of separation or lumps.

In a separate bowl, whisk together all-purpose flour, baking powder, and ground cinnamon.

Combine the dry ingredients with the wet mixture in the stand mixer, mixing on low speed just until incorporated to minimize gluten development.

Transfer the dough onto parchment paper, cover with another sheet of parchment paper, and roll to a thickness of 4-5 mm.

Shape the rolled dough into a rectangle to minimize scraps, folding the edges for a neat finish.

Refrigerate the dough for 30 minutes to 1 hour to stabilize the butter and rest the gluten.

After chilling, cut the dough into rectangles using a divider, marking 3 cm by 7.5 cm sections.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens