This week’s Tuesdays with Dorie recipe from Baking Chez Moi was one we’ve made before for French Fridays with Dorie when we were working through Around my French Table. It’s a favourite cookie of mine (I had a recipe for these in In the French kitchen with kids but it sadly got cut 🙁 )
This recipe calls for the dough to be rolled into logs and sliced before baking. I was interested to see how these came out because I personally love the rolled and cut kind but I know the slice and bake is much easier (mostly) and stores more conveniently in the freezer (who has room to store rolled out sheets of cookie dough?).
This dough came together really easily and after 3-ish hours in the freezer and sliced like a dream though I think I cut some of mine a little too thick – I like my speculoos thin and crispy/ flaky. These tasted fabulous, however I think I prefer the dough rolled and cut. This version was a little “compact” for want of a better word – less flaky and delicate, more sturdy… Maybe I just need to cut them thinner (though I halved the recipe and got exactly 45 so I think they were per the directions!)
Anyway… made the house smell like the holidays and great for dunking in espresso – what more could you want?Get the recipe for Dorie Greenspan’s Speculoos on page 320 of Baking Chez Moi. You can also find a version here.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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