Fasten your seat belts, return your tray tables to the full upright position – ready for take-off! We are going to Belgium and you are all invited. NO MASKS REQUIRED.
Not all airline food sucks! Many years ago, when we flew Delta airlines exclusively to Europe, we were introduced to Biscoff cookies. It is the first time I asked if I could have more of something to eat on an airplane! The flight attendant not only brought me more, she heated them up first! For a weary traveler, having just eaten a barely edible meal, this was heaven! I had forgotten about these delicious, cinnamony, crunchy, tender, buttery, yummy treats until I recently saw the recipe popping up on my favorite food blogs. As you might imagine, I had to make and taste several batches to get them “right”.
We may not be able to travel to our favorite destinations during these unusual times, but we certainly can cook and eat foods that remind us of happy memories from past travels.
Biscoff
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons cinnamon
- 1 teaspoon cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 cubes) butter, room temperature
- ½ cup sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Combine flour, spices, baking soda, baking powder and salt in a bowl.
- Using a stand mixer on medium speed, cream together butter and sugars until well combined, 2 or 3 minutes. Add the vanilla extract and mix.
- Gradually add the flour mixture into the butter mixture until combined – do not overmix.
- Bring the dough into a ball, flatten into a disc and roll out ¼” thick (about a 10×12” rectangle) between two pieces of plastic wrap or parchment paper. This will keep you from using additional flour for rolling.
- Without removing the parchment or plastic wrap, transfer onto a cookie sheet. Chill for at least one hour.
- Preheat oven to 325° convection and line cookie sheets with parchment paper.
- Remove parchment or plastic wrap from chilled dough. Cut into rectangular shapes with a crimped pastry cutter. You can also cut round shapes if you prefer, using a 2” crimped cutter. Bake about 15 minutes until golden brown.