Everything smells of spices that warm our heart - dutch Christmas cookies in my homemade version!
Thin, crispy and aromatic cookies, traditionally eaten during Christmas holidays in Holland and even Belgium.
Christmas cookies, full of flavour, eniched with spicy spices, will warm not only our body, but our hearts as well.
ps. They go great with a cup of warm tea!
*I have put the baking time of the cookies, above. You will need aproximately 5 minutes to prepare the dough, which you will then place in a thin foil and store in the fridge for cooling for about an hour or two. You can even leave the dough in the fridge overnight and then bake the cookies the next day.
You'll need about half an hour to roll and cut the dough, you'll need to do this a few times until the entire dough is over, the cookies will bake aproximately 12 minutes, depending on the oven. A little brownish crust must form, in order for them to be baked and ready to be taken out of the oven.
- 300 g spelt flour
- 1 1/2 tsp ceylon cinnamon
- 1 tsp ground ginger (ginger powder)
- 1/2 tsp gingerbread cookie mixed spices*
- 150 g ghee butter
- pinch of salt
- pinch of baking soda - 1 g
- 50 ml cold water
- 150 g light Muscovado sugar
*Use the exact amount as stated above for the cinnamon and ginger, while you can replace the gingerbread cookie spices with a pinch of black pepper, nutmeg, half a tsp of cardamom (if you like it) and a bit of cloves.
In a bowl, combine the flour, soda, spices and salt.
Stir in the sugar, then add the ghee butter and start to combine the ingredients with your hands.
Pour gradually the water and knead the dough.
Once all the ingredients have been incorporated and you've formed a nice dough, make a ball and wrap tin foil all around it before placing it into the fridge for cooling.
I stated above how long should/could the dough be in the fridge.
Take the dough out, leave it for a minute or two on room temperature and divide it in two equal pieces.
Roll the first ball as thin as you can (about 3 mm) and use a cookie cutter to cut the dough and shape the cookie.
I actually used a round glass and a cookie stamp to make my cookies and some were heart shaped cookies. Not as the orginals, but you have to adjust it according to your possibilites. ;)
The cookies will slightly rise during baking, but they need to be thin and crispy, so make sure to roll the dough properly.
You can place the unbaked cookies in the freezer for about 5 minutes before baking, to make them set better and be more crispy and then bake them on 170oC for about 12 minutes, or until slightly brownish because of the crust that has formed.
Repeate the procedure until the entire dough is over.
Don't lose your head if you don't place the cookies in the freezer before baking, especially if the dough keeps nice and cold before rolling (I kept mine the entire night in the fridge before making the cookies).
That's it, a simple, last minute recipe for all of you that, like myself, are just way to late with all the Christmas baking. :)