- 1 1/4 cups of sugar
- 4 1/4 cups of all-purpose flour
- 1/2 teaspoon of baker’s ammonia
- Two large fresh eggs
- 1/4 teaspoon of ground cardamom
- 1 1/2 teaspoons of cinnamon
- 7 ounces of butter
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of salt
- One tablespoon of vanilla sugar
- Firstly, in a large bowl, cream the granulated sugar and vanilla sugar with the butter until they are well combined.
- After this beat in the eggs, slowly one at a time.
- Now sift or mix the flour with the baker’s ammonia or baking powder, cinnamon, salt, cardamom, and cloves.
- Then Stir this into the creamed mixture until a stiff dough forms.
- Form the dough into a ball and wrap it in plastic wrap.
- Refrigerate this for 2 or more hours. Keeping it overnight is the best.
- Now oil and flour a Spekulatius mould. Tap out all the excess flour after this.
- After that roll a golf ball size piece of dough between your hands which are lightly floured into an egg shape.
- Press the dough into the mould and fill all the crevices.
- Using a sharp knife or a piece of the kitchen twine cut off the excess dough. This way the dough will flush into the mould.
- Tap the mould onto the counter to release the cookie. You can use a sharp knife to start the release of the cookie.
- Now carefully place them on a cookie sheet and repeat with the rest of the dough.
- If this process becomes hectic, just use your favorite cookie cutter to cut out the cookies.
- Now bake it in an oven which is heated to 350 degrees Fahrenheit for about 12 minutes, or until the cookies brown slightly.
- You can decorate these cookies like those conventional sugar cookies, but make sure the old-fashioned mould prints do not get overshadowed. Also, the delicate flour of the dough should not be masked.