Another recipe from one of my friends, this time for gluten-free speculoos. These are spiced shortbread cookies – perfect for cold weather!

From Pinum314

For cookie dough:

  • 140 g brown rice flour
  • 70 g cornstarch
  • 1 1/2 teaspoons speculoos spice (see below)
  • 1/8 teaspoon baking soda
  • 250 g brown sugar
  • 4 1/2 tablespoons (62.5 g) softened butter
  • 1/8-1/4 cup water (add gradually)

For speculoos spice (store the extra in an airtight container for later):

  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground ginger
  • 2 teaspoons allspice
  1. Preheat oven to 375 degrees F.
  2. Stir together spices for the spice mix.
  3. In a mixing bowl, combine brown rice flour, cornstarch, speculoos spice, and baking soda.
  4. In large mixing bowl, beat together butter and brown sugar.
  5. Add flour mixture to sugar mixture and mix well, until it looks a bit like sand.
  6. Slowly add water and mix with your hands until it takes on a playdough-like consistency.
  7. Mold into a ball and put in fridge for 30 minutes.
  8. Roll out to a little under 1/4-inch thick and cut into shapes using your favorite cookie cutters or cookie molds.
  9. Bake at 375 degrees F for about 10 minutes (less if you want soft cookies, more if you want super crunchy ones).

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