There’s something special about speculaas – the cookie I always referred to as “windmill” cookies growing up because of the dutch windmill stamped on every one. They were spicy and crunchy and foreign, which seemed quite appealing to my small city ways. You couldn’t buy them at just any grocery store, but the tiny European shop in the farmer’s market building always had them. We usually bought a package around Christmas so I associate them with winter. And it’s a good fit with all those toasty warm cinnamon and spice flavours.
I recently spent an evening clearing out my browser bookmarks and stumbled upon a recipe for speculaas muffins. Yes, please! I baked up a batch the next morning. I added sliced almonds because my favorite speculaas cookies are the ones studded with flakey almonds. But I would imagine that raisins or currents would be a nice, non-traditional option. The batter was odd – very thick – and I probably could have scooped it out on a tray and called it a cookie. But I went ahead and lumped in the dough into muffin cups and I was rewarded by a crisp exterior and a lovely crumbed interior. The flavour was excellent and they went perfectly alongside my morning coffee. So if you’re looking to warm-up your February weekend morning with something cozy and nice, I urge you to whip up a batch as soon as possible!
elsewhere: Throw a pink dinner party, really! Check out my post over at ReadyMade and get pretty in pink for every single course. Want a crisp graham cracker? Well follow my recipe over at Poppytalk for a simple and tasty cookie. And it’s begging time around here because this blog is up for Best Canadian Blog at the very prestigious Bloggies and I’d LOVE your vote! Thank you, thank you, thank you!!
(adapted from Caviar & Codfish)
1 large egg
2/3 c milk
6 T roasted walnut oil (or another oil of your choosing – melted coconut oil or butter would work too)
1 1/2 c ap flour
1 c ww flour
3 t baking powder
1/2 c sugar
1 t cinnamon
½ t nutmeg
1/4 t ground cloves
1/4 t ground ginger
1/4 t ground black pepper
1/4 c sliced almonds
Preheat oven to 375F. In a large bowl, combine the egg, milk and oil until well blended. In another bowl, mix together the flour through to the spices. Dump the flour mixture into the wet ingredients and lightly blend until just combined. Stir in the almonds. Grease 14 muffin cups and drop batter by spoonful into cups. Bake for 15 minutes or until a cake tester comes out clean. Cool on wire rack. Makes 14 muffins.