Speculoos Christmas Decoration Cookies

Speculoos / Biscoff Christmas Tree Decorations Cookies by Sweet2EatBaking.com #christmas #cookies #recipe

Speculoos Christmas Cookies

Yield: 20-30 cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

What could be perfect on your dessert spread this Christmas than homemade traditional Speculoos (Biscoff) Cookies? These spice cookies are a huge hit in Europe, specifically Belgium at Christmas, but are now popular all over the world.

Ingredients:

  • 440g plain (all-purpose) flour
  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 2 tsp cloves
  • 2 tsp baking powder
  • 1 tsp salt
  • 200g light brown sugar
  • 200g butter, cold and cubed
  • 2 tbsp milk

Directions:

  1. Sift the flour, cinnamon, ginger, nutmeg, cloves, baking powder and salt into a large bowl, then add the brown sugar. Pour into the food processor bowl.
  2. Add the cubed butter into the food processor and process until clumps just start forming together. It may seem at first that it won't clump and seem like breadcrumbs, but keep going as the moisture from the butter and brown sugar will start the beginning of a crumbly dough.
  3. Once the clumps start forming, quickly add the milk and continue to process until a dough forms.
  4. Remove the dough from the food processor and kneed if necessary to a smooth dough. Using two pieces of parchment paper roll our the dough between the parchment paper until around 3mm thickness. If you want to imprint your cookies, you can do that at this point as the final roll on the dough itself. Chill the dough in the fridge for at least 30 minutes, or preferably overnight for maximum flavour.
  5. Once chilled, remove the dough from the fridge and preheat the oven to 180°C/350°F/gas mark 4, Line 3-4 baking trays with parchment or a silicone baking mat.
  6. Carefully remove the parchment paper from the top. Using cookie cutters, cut out your shapes and transfer onto the prepared baking trays with at least 2-3cm gap between cookies. I put all bigger cookies on to one tray, and group smaller cookies on a different baking tray as the smaller cookies bake faster.
  7. If making Christmas tree decorations, use a straw or a piping tip to use out little holes to hang.
  8. Bake for 15-18 minutes, or until golden brown and firm to the touch (bearing in mind small cookies require less baking time).
  9. Cool in the tray for 5 minutes before trasferring to a wire rack to cool completely.
  10. Decorate with royal icing if required, or attach to the Christmas tree with ribbon or baking twine.

Pumpkin Whoopie Pies

pumpkin-whoopie-pies-cream-cheese-marshmallow-fluff-frosting-1
Pumpkin Whoopie Pies Recipe

Pumpkin Whoopie Pies Recipe

Save Recipe
Save
Print Recipe
Print

Prep Time: 25 mins

Cook Time: 10-13 mins

Yield: 8-10 whoopie pies

Decedent pumpkin whoopie pies spiced with ginger and cinnamon accompanied with a divine marshmallow fluff cream cheese buttercream frosting. Heaven!

Ingredients:

FOR THE SPONGE:

  • 120ml (4floz) sunflower oil
  • 200g (7oz) light brown sugar
  • ½ tsp vanilla extract
  • 1 large egg
  • 100ml (3½fl oz) pumpkin puree
  • 250g (9oz) plain (all-purpose) flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger

FOR THE FILLING:

  • 85g (3oz) unsalted butter, softened
  • 150g (5½oz) icing (powdered/confectioners’) sugar, plus extra for dusting
  • 80g (3oz) full fat cream cheese
  • 100g (3½oz) marshmallow fluff

Directions:

FOR THE SPONGE:

  1. Preheat the oven to 170℃/325℉/Gas Mark 3 and line 2 baking trays with parchment paper. Or alternatively, spray 2 whoopie pie tins with non stick cooking spray.
  2. Mix together the sunflower oil, sugar and vanilla until combined and light in colour. Tip in the egg and pumpkin puree and mix until all the ingredients are incorporated.
  3. Sift together the remaining ingredients and add these to the liquid mixture in two batches, mixing together thoroughly on medium speed until an even batter forms.
  4. Spoon the batter on to the prepared trays in 16-20 mounds, each 3-5cm (1¼-2in) in diameter and 2-3cm (¾-1¼in) apart to allow for spreading during baking. Alternatively, spoon mixture into prepared whoopie pie pans.
  5. Bake for 10-13 minutes or until they are a golden colour and sponge bounces back when touched. Allow to cool completely before filling.

FOR THE FILLING:

  1. Mix together the butter and icing (powdered/confectioners’) sugar on a low speed until smooth. Add the cream cheese and marshmallow fluff and mix on medium-high speed until light and fluffy. Place in the fridge for 30-40 minutes to set slightly.
  2. To assemble the whoopie pies, take one sponge and spread roughly 1 tbsp of the filling on the flat side, adding a little more if needed/desired. Then sandwich together with another sponge. Repeat with the remaining whoopie pies. Dust the whoopie pies with icing (powdered/confectioner’s) sugar to serve.

Recipe Source:

Spiced Apple and Mixed Fruit Crumble Bars

spiced-apple-and-mixed-fruit-crumble-bars-1
Spiced Apple & Mixed Fruit Crumble Bars Recipe

Spiced Apple & Mixed Fruit Crumble Bars Recipe

Save Recipe
Save
Print Recipe
Print

Prep Time: 30 mins

Cook Time: 30-40 mins

Yield: 12 bars

Autumn comfort food at its best! Thinly sliced apples spiced with cinnamon, nutmeg and ginger, topped with dried mixed fruit sandwiched between two coat crumble slices.

Ingredients:

  • 200g (7oz) plain (all-purpose) flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 200g (7oz) unsalted butter, softened
  • 250g (9oz) light brown sugar
  • 120g (4oz) rolled oats
  • 300g (10½oz) apples
  • 4 tbsp cornflour (cornstarch)
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 175g (6oz) mixed fruits (or substitute with whatever fruit you like. e.g. apple and cranberries would be awesome too!)

Directions:

  1. Preheat the oven to 170℃/325℉/Gas Mark 3, and line a 22 x 31cm (9 x 12½in) tray with baking parchment.
  2. Sift the flour, baking powder and salt into a large bowl, add the butter and rub together until the consistency of breadcrumbs, then stir in the sugar and rolled oats. If you prefer, you can mix together the dry ingredients with the butter in a stand mixer with the paddle attachment, then stir in the sugar and oats by hand. After mixing, press half the mixture into the prepared tray, set aside.
  3. Peel and core the apples, then cut into thin slices and mix together with the cornflour (cornstarch) and ground spices. Place the spice-coated apple slices in lines on the top of the oat mixture in the base of the tray, then sprinkle over the mixed fruit. Spoon the remaining mix over the apples and mixed fruits and press down gently.
  4. Place in the oven and bake for 30-40 minutes or until the mixture is golden brown. Allow to cool completely in the baking tray before cutting into slices to serve.

Notes:

As an optional extra, I decided to sprinkle some cinnamon sugar on the top oat mixture layer before placing in the oven to give that extra cinnamon kick.

Recipe Source:

Adapted from Cake Days book

Pumpkin Streusel Muffins

pumpkin-streusel-muffins-1
Pumpkin Streusel Muffins Recipe

Pumpkin Streusel Muffins Recipe

Save Recipe
Save
Print Recipe
Print

Prep Time: 20 mins

Cook Time: 16-18 mins

Yield: 12 muffins

Deliciously moist and decadent, these pumpkin streusel muffins are spiced with cinnamon, ginger and nutmeg. Perfect for a fall breakfast or sweet treat on a cold autumn day.

Ingredients:

FOR THE MUFFINS:

  • 2 cups plain (all-purpose) flour
  • 1 cup sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 1 (15oz) can of pumpkin puree
  • ½ cup/1 stick (113g) unsalted butter, melted
  • 2 large eggs
  • 2 tsp vanilla extract

FOR THE CINNAMON STREUSEL TOPPING:

  • ¼ cup plain (all-purpose) flour
  • ¼ cup brown sugar
  • 2 tsp cinnamon
  • 2 tbsp (30g) unsalted butter, cubed

FOR THE GLAZE (OPTIONAL):

  • ½ cup icing (confectioners’) sugar
  • 1 tbsp (15g) unsalted butter, melted
  • 1-2 tbsp milk

Directions:

  1. Preheat the oven to 180℃/350℉/Gas Mark 4. Line a muffin tin with 12 paper cases.
  2. To make the streusel topping, combine flour, sugar and cinnamon into a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, bicarbonate of soda (baking soda) and salt.
  4. In another bowl, whisk together the pumpkin puree, butter, eggs and vanilla.
  5. Pour mixture over the dry ingredients and stir using a rubber spatula until just moist.
  6. Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  7. Bake for 16-18 minutes, or until a tester inserted into the centre comes out clean.
  8. To make the glaze (optional), combine the icing (confectioners’) sugar, butter and milk. Whisk until smooth.

Recipe Source:

Spiced Chewy Oat and Sultana Cookies

spiced-chewy-oat-and-sultana-cookies-3
Spiced Chewy Oat & Sultana Cookies Recipe

Spiced Chewy Oat & Sultana Cookies Recipe

Save Recipe
Save
Print Recipe
Print

Prep Time: 20 mins

Cook Time: 12 mins

Yield: 16 cookies

Perfectly chewy spiced oat and sultana cookies. The sultanas add a fruity edge, with a cinnamon and mixed spiced kick. They’re beautifully rich and tasty and once you’ve had one, you end up reaching for more.

Ingredients:

  • 100g butter
  • 100g caster sugar (super-fine sugar)
  • 100g plain flour (all-purpose flour)
  • 160g rolled oats
  • 100g sultanas
  • 1 tbsp runny honey
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 2 tsp baking powder
  • 2 eggs

Directions:

  1. Preheat your oven to 180/250/Gas Mark 4. Lightly grease or line 2 baking trays with parchment paper.
  2. Beat the caster (super-fine) sugar and butter until light and creamy.
  3. Add the honey, and eggs and continue to beat until combined.
  4. Add the spices and flour, beat to combine and finally add the oats and sultanas.
  5. Scoop or spoon the mixture not the prepared baking sheets, you should be able to fit 8 cookies on each sheet depending on size.
  6. Bake for 10-12 minutes, until golden.
  7. When baked, allow to stand for 2 minutes before transferring to a cooling rack.

Recipe Source: