Dandoy Cookies
Brussels is home to a bakery called Maison Dandoy that makes molded “speculoos” (gingerbread) cookies, which are a local tradition. Here is a dropped cookie version made with canola oil, which helps produce a chewy result and keeps saturated fat to a minimum.
INGREDIENTES
- 2 3/4 cups all-purpose flour 675 mL
- 1 tsp ground ginger 5 mL
- 1 tsp cinnamon 5 mL
- 1/2 tsp baking soda 2 mL
- 1/2 tsp salt 2 mL
- 1/2 tsp ground nutmeg 2 mL
- 1/2 tsp ground cloves 2 mL
- 3/4 cup molasses 175 mL
- 1/2 cup canola oil 125 mL
- 1/2 cup brown sugar, packed 125 mL
- 1 egg, beaten
- 4 oz slivered almonds 125 g
INSTRUCCIONES
- 1. Preheat oven to 375 °F (190 °C). Line two baking sheets with parchment paper. Set aside.
- 2. In large mixing bowl, whisk flour, ginger, cinnamon, baking soda, salt, nutmeg and cloves. Set aside.
- 3. In large saucepan over low heat, blend molasses, canola oil and brown sugar. Heat until sugar dissolves and sides bubble.
- 4. In mixer with paddle attachment on medium speed, place sugar mixture and add egg. Then add flour mixture in three parts to form dough.
- 5. Drop 1 Tbsp (15 mL) of dough per cookie on baking sheet (about 12 per sheet). Press dough down with palm of your hand. Decorate top of dough with almonds.
- 6. Bake until firm to touch, about 10 to 12 minutes. Let cool on pan 10 minutes before removing to rack to cool completely.
RINDE
24 cookies
TAMAÑO DE LA PORCIÓN
1 cookie
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 110 |
| Grasa total | 5 g |
| Grasa saturada | 0 g |
| Colesterol | 5 mg |
| Carbohidratos | 15 g |
| Fibra | 1 g |
| Azúcares | 7 g |
| Proteína | 2 g |
| Sodio | 55 mg |
| Potasio | 139 mg |
