Speculaas with a Cookie Press
Do you remember making cookies (or biscuits) with a cookie press? Great for making butter cookies or speculaas. Food memories are the best, aren’t they?
Anyone my age probably had a Mum or a Nan that had one, although they might have been called a cookie spritz, cookie press, or simply a cookie maker. Maybe she still has one, because these are built to last. The memories these cookies evoke are lovely. My Mum didn’t bake much, but I do remember making and decorating these with her, and now I’m making them with my grandson.
The hardest thing we had to do was choose which design we were going to use next. We made several batches of cookies and because he’s nine he likes to make the biscuit dough. I’ve developed a recipe that is very easy and can be made in a food processor.
These cookies will last for at least two weeks (if kept in an airtight container).
We made butter cookies and a speculaas (or speculoos) flavoured cookie. Wow – too yummy and easy to boot.
Speculaas with a Cookie Press
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becs-table.com.auEquipment
- 1 Cookie Press
- 1 Food processor or Thermomix
Ingredients
- 375 g plain flour
- 250 g brown sugar
- 2 tsp baking powder
- 1 Tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground aniseed or Star Anise
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 250 g unsalted & chilled butter cut into small cubes
- 45 g brandy or rum
Instructions
- Set your oven to 160°C and get 3 flat trays ready. I used a non stick cookie sheet made by USA pans, they're the best. We use them in our cooking school too.
- Weigh the flour, sugar, baking powder, spices and salt into the food processor. Mix for a few seconds to sift and combine. (TM: MC in 3 sec/speed 4)
- Add the small cold cubes of butter to the processor and blitz until the mix looks like fine breadcrumbs. (TM: MC in 10sec/speed 5)
- Add in the brandy and mix again until the mix starts to come together. (TM: 5 seconds/speed 5) Stop when it’s almost done, tip the contents out onto a clean bench and bring it together by hand. (I do this because it’s easier to get out of the processor while it’s crumbly before it turns to paste.)
- Divide the dough into sausage shapes to fit into a cookie press (I got 4 portions from this mix)
- Pick a die, assemble and stamp them out using a cookie press. Bake them for around 10-15 mins; remove them when you see the first signs of colour.
Notes
- When using a cookie press, don’t use baking paper. If you try to extrude your cookie onto baking paper as you lift your press the cookie will stay stuck to the unit rather than down on the paper. There’s enough butter in these cookies for them to not stick to your tray so extrude away straight onto the cookie sheet, bake, and allow them to cool before removing them.
- Your dough should be soft, but not so soft it sticks to your hands. If it is too soft you will need to cool or chill it. Warning, if you’re going to chill the dough, you need to leave it in the fridge long enough for the whole mix to be the same texture. For example, If you roll it into tubes, place it in the fridge for 10 minutes, your dough will be hard on the outside of the tube and still soft in the centre. This can cause misshaping when they’re extruded through the press.
- Your dough should be the same texture all the way through, if it’s too soft to work with, place it in clingfilm in a flattened disc and leave it in the fridge for 30 minutes or longer. Then remove it and shape it into sausages to fit into the extruder.
- Using a food processor with cold butter should solve all the above issues. Changing the die mid pressing is easy, unscrew the end and replace the die then screw back on and continue.
Can I leave the alcohol out?
Sure, replace it with apple juice. 😉
These biscuits are amazing Bec and taste just like the Speculaas Biscuits I remember from European Christmas Markets. Mine turned out just like your photograph so I’m so happy with the result. Thanks for sharing another great recipe.
I was just wondering what recipe you used for the lighter coloured biscuit in the photograph? Have you put jam or a glace cherry in the centre? I’d love to give them a try too.
Hi Erin, I used jam, for the centre.
Thanks Bec! I can’t wait to try them too 😁
You’re welcome. 😉 Happy Baking
Loved the flavour of these biscuits but ran into all sorts of trouble using them in the biscuit forcer. Tried all of the recipe tips, but the dough didn’t always form a biscuit. Sometimes just bits of the biscuit ‘flopped’ out. As the afternoon wore on, none of the biscuits kept their shape, just spread out into circles. Tried chilling the sausages of dough in the fridge, chilling the tray of biscuits before going into the oven etc. Has anyone any idea where I went wrong? Would love to get it right, so special being able to use the biscuit press.
Hi Annie, What sort of butter did you use? Could it have been Aldi butter or butter that has water on the ingredient list?
Thanks so much for your message… I used Coles butter and yes it has water listed in the ingredients list.
Shame, I didnt realise Coles did it as well. I believe they do that so it spreads better for sandwiches, I’m pretty sure it costs less for them to make as well. Try Western star or another brand that doesn’t have water on the ingredient list. It won’t spread as quickly.