Ginger-Vanilla Christmas Cookies (Ingwer-Vanille-Spekulatius)

1. 1

   Cut or chop candied ginger into very small pieces.

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   Mix softened butter with sugar, salt and spices until creamy.

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   Scrap out the inside of the vanilla pod, add to mixture and mix.

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   Add egg and mix until creamy and well mixed.

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   Add ginger and mix.

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   Add flour gradually to the butter mixture and mix until dough is formed.

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   Wrap dough into cling film and put into the fridge overnight.

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   Line out baking tray(s) with parchment paper.

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   Flour a workspace slightly and roll out the dough very thinly (thinner than 1/4 inch).

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    Cut out squares of about 2 inches (see note).

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    Put cookies on baking tray and put in a cold place for about 1 hour (see note).

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    Meanwhile preheat oven (390F, 200C).

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    Bake cookies in lower third of the oven for 10-12 minutes or until cookies are lightly browned.

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    Watch carefully.

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    If you make the cookies very thin watch closely after 8 minutes.

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    Do not overbake them.

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    Remove from oven and let cool completely.

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    Store in an airtight container.

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    NOTE on candied ginger: the quality and sharpness varies a lot.

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    If the candied ginger is too mild for your taste, you might add some grounded ginger to the dough, but not more than 1/4 teaspoon.

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    NOTE on spices: I use fresh grounded spices here.

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    And would recommend to do so.

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    Cardamom, cloves and nutmeg have more flavour.

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    Especially cardamom has more fresh notes.

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    NOTE on cookie shape: you can use any form from simple squares over different shapes to special cookie molds for Spekulatius.

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    You could also use a cookie stamp.

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    Important: the cookies have to be thin.

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    NOTE on cooling the cut cookies: prior baking it is important to cool the cookies, so that the butter inside is getting hard again.

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    So they will not rise much in the oven and this cooling will make them crisp.

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    I put the cookies on the baking tray and keep them on the tray in the fridge for 1 hour.

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    NOTE: time to make does not include time for cooling dough.

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    Cooking time is for one baking tray.

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    Yield is a guess, because it depends mainly on how thin you make the cookies.

* Per serving · 4 servings · Values may vary.