Speculaas flowers (spiced cookies)

Ingredients

• 100 g all-purpose flour
• 65 g vegan butter
• 50 g white sugar
• 15 g molasses
• 12 g cornstarch
• 15 ml plant-based milk
• 1 g lemon zest (optional)
• 0.5 g ground cinnamon
• 2 cloves
• 2 cardamom pods
• 3 black peppercorns
• 0.5 g nutmeg
• 0.5 g ground ginger
• 1 g baking powder

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• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. Preheat the oven to 190°C (375°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Open the cardamom pods and grind the seeds in a mortar with the cinnamon, cloves, pepper, nutmeg and ginger into a powder (a few small bits are fine).
3. Beat the vegan butter with the molasses and sugar until smooth and creamy.
4. Add the spices, lemon zest, cornstarch and plant-based milk and beat well.
5. Mix the flour with the baking powder and add it gradually, mixing well.
6. Transfer the dough to a floured surface and roll it out to about 3-4 mm thick.
7. Cut them out with a flower-shaped cutter and place them on the baking sheet, spaced apart. Reroll the scraps and cut out more.
8. Bake at 190°C (375°F) for 10-12 minutes, until the edges start to brown.
9. Let them cool completely on a wire rack.

Nutrition facts

Approximate, per serving (about 11 g). Calculated with data from USDA FoodData Central.