Dutch Spiced Shortbread Cookies
- 2 1/4 cups All-purpose flour
- 1 teaspoon Ground cinnamon
- 3/4 teaspoon Coarse sea salt
- 6 tablespoons Domino® Golden Sugar
- 2 tablespoons Domino® Light Brown Sugar
- 1 cup Unsalted butter
- 1 tablespoon Unsalted butter
- 1 1/2 cups Heavy cream
- 2 1/4 cups Domino® Golden Sugar
- 1/4 Cup Domino® Dark Brown Sugar
- 1/2 Cup White chocolate
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Sea salt
- 2/3 Cup Coarsely crushed Dutch spiced cookies
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Prep Time: 25 minutes / Cook Time: 1 hour 15 minutes / Yields: 12 servings
Prepare the spiced cookies
Mix together the flour, cinnamon, and salt together and set aside.
Add Domino® Golden Sugar, Domino® Light Brown Sugar, and butter together in a mixer and beat until just combined, but not perfect smooth yet.
Add in the flour mixture and mix until just combined.
Place the dough onto plastic wrap and cover. Shape into a rectangle and refrigerate for at least 1 hour.
Preheat the oven to 300° F.
Lightly flour a flat surface and roll out the dough until it is about ¼- inch thick. Cut into uniform sections about 1-inch wide and 2-inches long.
Place on a lined baking sheet and bake for 30 - 45 minutes or until they are a nice, rich golden brown.
Line an 8×8 square baking pan with parchment paper. Grease the parchment paper. Set aside.
Place the butter in a large metal mixing bowl. Set the mixing bowl on a cooling rack.*
Add heavy cream, Domino® Golden Sugar, Domino® Dark Brown Sugar, white chocolate, ginger, cinnamon, nutmeg, and salt into a medium heavy saucepan.
Cook over medium-low heat, stirring constantly until the sugar has dissolved, approximately 10 minutes.
Increase to medium heat and bring to a low boil. Stop stirring as soon as you bring up the heat.
Attach a candy thermometer and continue to cook - again, without stirring. Allow the mixture to boil to 240°Fahrenheit and keep at this temperature for 1 minute.
Carefully pour the mixture into mixing bowl with butter. Do not scrape the bottom of the pan in case any of the sugar scaled to the bottom.
Whisk butter into the mixture. It will be bubbly and hot. Be careful!
Allow to cool at room temperature for 30-40 minutes before mixing well and then transferring to the prepared and lined baking pan.
Fold in the cookie crumbs and swiftly stir well.
Use a small offset spatula to quickly spread fudge to sides of the pan and smooth the top. Allow it to cool to room temperature before covering and chilling in the refrigerator for at least 8 hours.
Lift the parchment out of the square dish and cut into 1-inch pieces.
* The mixture will be super hot and you won’t want to touch the bowl after you transfer the mixture. The cooling rack allows air to circulate all the way around the bowl, cooling faster.
- For the shortbread - You can replace the Domino® Light Brown Sugar with the Domino® Golden Sugar, but not vice versa. (i.e. you can use double all Golden® Sugar, but not all Domino® Light Brown Sugar). You can add more of a holiday spice flavor by including ¼ teaspoon of nutmeg and ginger.
- It will take a while for the mixture to get to 240° F, the temperature will climb slowly, but then increase suddenly, so keep an eye on it.
Variations: You can add chopped crystalized or candied ginger into the fudge for a serious ginger kick. You can also replace the shortbread cookies with crumbles of graham crackers, ginger snaps, or your favorite holiday cookie!
Meet the Chef:
Amanda is the recipe developer and food photographer behind A Cookie Named Desire. Her love of cooking and baking developed slowly since she was a child and eventually blossomed into something more while living in London and seeing the faces of her friends light up when enjoying her baked goods. She started A Cookie Named Desire as a way to spread more joy and sweetness. She hopes her recipes can help people create happy memories and traditions in the kitchen with the people they love and care for.