Fresh plum gingerbread cookies

Autumn is coming, and with it the time of cookies dipped in tea or hot chocolate!! But right now is still summer. It’s a bit of an in between period, just like these cookies: not quite gingerbread cookies, not quite roasted fruit either..but a bit of both.

Here is Belgium, speculoos is the king of cookies. Speculoos is a sort of gingerbread cookies, make with a mix of spices ginger, cinnamon, cardamone, nutmeg and cloves. It is so popular here that you can find lots of products based on speculoos: speculoos spread, speculoos crumbs, speculoos mousse, speculoos dessert cream..and so on.

But the thing I love to use when baking, is the already made speculoos spices mix. It amkes it so easy to add extra falvour to any bisquit or pastry! I use it just like cinnamon. Like in this cookie recipe for example!

Ingredients (16 cookies):

350 g whole flour

175 g soft brown sugar

100 g butter

4 tbsp honey

2 tsp speculoos spice mix

4 ripe plums

1 egg

Directions:

1. Preheat oven to 180°C.  Mix all ingredients together in a big bowl until it forms a firm pastry mix.

2. Using a rolling pin, roll out the pastry to about 5mm thick. Make sure the surface and the rolling pin are well dusted with flour.

3. Then you can either use cookie cutter to make funny shapes, or if you don’t have any of these, just use a glass pressed upside down on the pastry to cut out round shapes.

If you feel very lazy, like I did when I made the cookies, don’t even bother rolling the pastry, just take bits of it, roll them in a bowl, and flatten them with the palm of your hand. Your cookies will look more rustic this way..and probably they will be thicker.

4. Place the cookies on a greased or non-stick baking tray, each 2cm apart to allow for them spreading out.

5. Cut the plums in quarters and remove the kernel. Place a quarter plum on each cookie.

6. Bake for 15mn then remove from the oven. Eat warm or cold, as you prefer!

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