Tripping over Speculoos

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Well, hello there. Been a while, it would appear. I took a bit of a trip to Switzerland to hang out with my parents, and then traveled a little further east to head towards Vegan Oktoberfest 2009 in Vienna with Melanie, Luciana, Bazu, Jojo, and so many other awesome people that I can’t even wrap my head around having finally gotten to put lovely faces onto PPK usernames yet. Lots of good foods were enjoyed (check out Jojo’s post to know where to go!), lots of good time was had, and lots of walking was done. What more can a person ask for? I must confess I didn’t whip out my camera as much as a blogger should, but I was too entranced with other stuff to focus (hardy-har) on taking pictures.

Switching gears to Speculoos spread now. Veg_Eric (on the PPK) is Super Dude. No, wait: Super Speculoos Dude. He brought a whole buncha jars to the meetup and handed them to pretty much every lucky person that came across his path. How’s that for awesome?
So the very afternoon I came back to Switzerland, regardless of the lack of sleep and resulting grumpiness, I just had to make stuffs out of it. I started with cookies, continued with ice cream (recipe to come), and…I think that’s it?

Here’s the super simple recipe turning a spread made of cookies into new cookies (my brain, my brain! it hurts!) that are slightly crispy but mostly chewy. Oh, wait: if you don’t have access to Lotus Speculoos spread, you can order it in the States too, as Marco (who works for the American version of the company that makes the exact same spread, Biscoff) pointed out to me after I asked for heeeeeelp to keep my newly found addiction going.
And if you really have no luck finding it, Mihl brilliantly came up with a recipe to make her own. You’re pretty much covered, then. Covered in lusciously spiced spread. (Kinky?)

Speculoos Spread Cookies:

1/3 cup (100 g) Speculoos spread
1/4 cup (48 g) Sucanat
1/4 cup (48 g) evaporated cane sugar
1/2 teaspoon ground cinnamon
Pinch fine sea salt
1/2 cup (63 g) all-purpose flour or whole wheat pastry flour
1/4 teaspoon baking powder
3 tablespoons (45 ml) nondairy milk of your choice

Preheat oven to 350°F (180°C, or gas mark 4). Line two large cookie sheets with parchment paper or silicone baking mats, such as Silpat.
In a large bowl, combine spread with sugars, cinnamon and salt until well combined.
Add flour, baking powder, milk, 1 tablespoon (15 ml) at a time, until the cookie dough is moistened enough to hold together well.
Pack 1 heaping tablespoon (30 g) of dough per cookie and place on prepared sheets. There’s no need to flatten the dough as the cookies will spread just fine on their own as they bake. Be sure to just place 5 cookies per sheet so that they have room to “grow”.
Bake for 12 minutes, or until golden around the edges.
Leave the cookies alone for a few minutes on the baking sheets once they are out of the oven so that they firm up. Let cool on wire rack.

Yield: 10 cookies