Belgian Spice Cookies
A perfect holiday cookie that has a crisp and crumbly texture, caramel flavor and the warm spices.
Equipment
- Food Processor
Ingredients
- 1 1/2 Cup Flour
- 4 tsp Cinnamon
- 1/2 tsp Ground Cardamom
- 1/4 tsp Ground Cloves
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 Cup Brown Sugar
- 8 Tbsp Vegan Margarine
- 1 Egg Substitute-equal to one egg
Instructions
- In a medium sized mixing bowl, whisk together flour, cinnamon, cardamom, cloves, baking soda, baking powder, and salt, then set aside.
- Next, in a small bowl, mix the egg substitute together following the package directions, set aside to thicken.
- Place brown sugar and the vegan margarine into a food processor.
- Add the egg substitute to the food processor and pulse, scraping down the sides as needed.
- Continue by adding the flour mixture and pulse, process until no dry flour remains but the mixture remains crumbly, scraping the sides down as needed.
- Transfer the dough to a bowl and knead gently until smooth.
- Prepare 2 baking sheets with parchment paper, this paper will also be used to roll out the dough.
- Place one of the parchment sheets on to the counter, place the dough onto the paper.
- Take the second parchment sheet and place it on top of the dough.
- Roll out the dough with a rolling pin.
- Try to keep the dough in the shape of a rectangle, cutting down the sides as you roll out the dough.
- Continue rolling out the dough evenly to about 3/8 inch thickness.
- Transfer the dough onto a baking sheet and place into the refrigerator for no less than 90 minutes.
- After 90 minutes, remove the baking sheet from the refrigerator, and preheat the oven to 300°F.
- Transfer the chilled dough to the counter and gently peel off the top parchment paper.
- Place the peeled off layer of parchment paper onto a a baking sheet. This is where you will place the cookies once cut.
- With a pizza cutter or a pastry wheel, cut lengthwise strips about 1 1/4 inches wide.
- Next cut each strip crosswise about 3 inches long.
- Transfer the cookies to the parchment lined sheets, spacing the cookies at least 1/2 inch apart.
- Place one baking sheet in the oven at a time for 15 minutes, rotate the baking sheet, and bake for another 15 minutes.
- The cookies will bake for a total of 30 to 32 minutes, and will be light and evenly browned.
- Remove from the oven and let the cookies completely cool on the baking sheet.
- Store in a air tight container, at room temperature for up to 3 weeks, or freeze to enjoy at a later day.