Christmas vibe is in the air. Cherish this wonderful time of the year by making chocolate cookies at the comfort of your own home, using ingredients that will add special touch to warm up your Christmas celebration.
This Chocolate Speculoos Cookies recipe by Chef Petty Elliott is very delicious and easy to make. No one will say no to these delicious warmly spiced chocolate speculoos cookies with a touch of ginger, cloves, cinnamon, nutmeg and plenty of chocolate and cashew.
Serves 20-22
You need a 20 x 20 cm square baking pan
Ingredients:
- 150gr rice flour
- 50gr sago
- 50gr mung bean flour or
- 300gr dark chocolate, chopped
- 200ml coconut oil or vegetable oil
- 300gr coconut sugar (or replace with soft brown sugar)
- 6 eggs
- 300gr roasted cashew, roughly chopped
- 2 tablespoons speculaas spice mix
Directions:
- Pre-heat oven to 170oC.
- Grease the baking pan with butter and line it with greased parchment paper.
- Put the chocolate in a heatproof bowl and set over a saucepan of barely simmering water. Stir until silky smooth and combined well. Remove the bowl from the saucepan and set aside to cool.
- Combine the flour with the spices and salt. Set aside. Whisk the sugar, eggs, speculaas spice mix until combined. Add the melted chocolate and coconut oil or vegetable oil. Combine well.
- Add the flour and cashew and combine well. Don’t over mix it.
- Pour the mixture into the prepared baking pan, spread evenly and bake on the middle shelf of the oven for about 30-35 minutes or until set.
- Remove from the oven and leave to cool completely. Slice into 24 or 28 slices and serve with a cup of tea or coffee.
Enjoy this Chocolate Speculoos Cookies for your Christmas. Share on your Instagram and tag us @javaraindonesia @pettyelliottskitchen when you try this recipe!
