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Petits Pains Flamands Épicés
Flemish Spiced Cookies
- Makes about
50
cookies - Difficulty
Easy
By Anne Willan
Published 2007
In northwestern France running up to Belgium, these delicate spiced cookies come with your cup of coffee, a reminder of the Flemish and Burgundian links with the medieval spice trade. The dough is shaped in a block, then chilled and sliced into thin wafers like a refrigerator cookie.
Ingredients
1⅔ cups 200 g ½ teaspoon
Method
Sift the flour, ginger, quatre épices, and cinnamon onto a work surface and make a well in the center. Pound the butter with your fist to soften it, then add it to the well with the brown sugar and baking powder. With your fingertips, quickly work the central ingredients until partially mixed. Using both hands, gradually draw in the flour, pulling the dough into coarse crumbs.
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