Kruidnoten Cookies (Dutch Ginger Nuts)

Jun 18 2022

Spicy speculaas' little sibling is traditionally enjoyed during the 'Sinterklaas' festivities in the Dutch festive season. We've got the recipe.

Ingredients

1 ¾
cups/200 grams self-rising flour
½
cup/100 grams sugar ( donkerbruine basterdsuiker , see tips, or pure cane sugar, demerara)
7
tablespoons/100 grams butter
2
to 3 tablespoons milk
4
teaspoons pumpkin pie spice (or speculaaskruiden )
½
teaspoon baking soda
½
orange, zested, finely grated
1
egg white , beaten

Step 1
Gather the ingredients.
Step 2
In a large mixing bowl, mix together all the ingredients except the egg white and knead well. You may use a mixer with a dough hook attachment here. You should be able to shape the dough into a ball without it sticking to your hands. Cover the dough with plastic wrap and set aside for an hour. so that the spices can work their magic.
Step 3
Preheat the oven to 347 F / 175 C. Grease a cookie sheet or line with parchment paper.
Step 4
Wet your hands and roll little marble-sized balls of dough (approx. 1/2 inch/12 mm). Place the dough balls on the cookie sheet.
Step 5
Using your thumb, gently press down on each ball to flatten slightly.
Step 6
Brush with egg white.
Step 7
Bake for about 20 minutes, or until the cookies puff up and turn a slightly darker shade of brown. Allow to cool.