It’s our favorite time of year! We’re getting you some outstanding recipes for your holiday treat trays during our annual “12 Days of Cookies” series. Today, Elizabeth is baking with Steve Horton of Baker’s Field Flour and Bread. You can find his flour and bread here.
The 12 Days of Cookies is brought to you by Bridgeman’s Ice Cream. This year, we’re pairing each cookie with a Bridgeman’s ice cream flavor. Steve recommends enjoying speculaas with Bridgeman’s Butter Brittle. The buttery flavor plays well the depth of caramel flavor in the cookies and would make an amazing and festive ice cream sandwich!
For a list of Bridgeman’s retail locations and scoop shops, click here.
Here’s today’s recipe!
465 grams Cake/Pastry Flour
14 grams Baking Soda
4 grams Ground Cinnamon
1 gram Ground Nutmeg
1 gram Sea Salt
1 gram Ground Cloves
1 gram Ground Anise
450 grams Caramelized Sugar
255 grams Butter
10 grams Water
Mix and sift together flour, baking soda, sea salt and spices, set aside.
Cream the butter and sugar until light. Scrape often.
Slowly incorporate water into butter mixture until fluffy.
Add all the dries and mix just until combined.
Wrap and refrigerate for 30 minutes.
Roll out and cut with desired cutter.
Bake at 325 for 10-12 minutes.
A note from Steve:
Most American home bakers have never baked using a scale—by weight instead of by volume, which is what happens when using measuring spoons and cups. A cup is never a cup, since the density of ingredients can vary. Depending on how you pack a one cup measure, the total amount of flour can vary by as much as 3 ounces. Somewhere in the back of your cabinets, you likely have a food scale. Give baking this way a try, and you will achieve the most tender, flavorful cookies possible.