ontem a cozinha encheu-se de estrelas. bolachas, a pedido do T. bolachas de gengibre que tomaram outro rumo, por falta de todos os ingredientes.

bolachas de especiarias

1 cup manteiga * 1/3 cup açúcar amarelo * 1/2 cup xarope de agave * 1 ovo * 1 colher de chá de essência de baunilha * 3 cups farinha * 1/2 colher de chá fermento * especiarias moídas a gosto (usei canela, gengibre, cravinho e erva-doce) * uma pitada de flor-de-sal

bate-se a manteiga com o açúcar. junta-se o agave, depois o ovo e a baunilha. misturam-se na farinha as especiarias, o fermento e a flor de sal. junta-se à mistura anterior, uma porção de cada vez e amassa-se um pouco. pode ir ao frigorífico durante uma hora para ficar mais firme. estende-se, corta-se e coze-se em forno médio cerca de 10 minutos. não são demasiado doces, por isso calham mesmo bem com uma chávena de chá.


yesterday the kitchen was filled with stars. a special request by T. they were supposed to be gingerbread cookies but, for lack of certain ingredients, turned into something else. 

spice cookies

1 cup butter * 1/3 cup brown sugar * 1/2 cup agave syrup * 1 egg * 1 tsp vanilla essence * 3 cups flour * 1/2 tsp baking powder * ground spices, to taste (i used cinnamon, ginger, cloves and fennel) * a pinch of fleur-de-sel

beat the butter and sugar together. add the agave syrup, then the egg and the vanilla. mix the spices, baking powder and fleur-de-sel with the flour and add it a portion at a time to the rest. knead for a bit. you may put it in the fridge for an hour for the dough to firm up. roll the dough, cut it and bake the cookies on medium for about 10 minutes. they are not too sweet, so they go really well with a good cup of tea.


9 thoughts on “

  1. Olá,
    Pois eu também me pus a fazer bolachas de gengibre, só com com uma diferença. hehehe – foi a olho. Resultado: coloquei a massa em porções individuais no forno e o resultado foi uma única bolacha que depois cortei aos quadrados. O aspecto não foi o planeado mas o sabor ficou bom.

  2. yeah ! I was reading the first part of the post and being so proud I could translate the ingredients… and then i scrolled down and saw you had translated the recipe anyway ;P !!
    So agave syrup works in this ?! I have only used it in liquid preparations so far.
    I will try it. maybe this weekend.
    with some local friends,we have a tradition to meet one afternoon in the kitchen and bake together a whole batch of cookies and each of us take a fair amount according to the size of her family. this year i think we’r going to bake speculaas/ speculoos wich is a similar recipe to yours. you know good things !! :)

    sorry for the loooong comment & thanks for sharing the recipe !

    1. very good, Val ahhh : ) i might start commenting in portuguese on your blog!

      well, i gave it a try. i’ve used agave in oatmeal, tea… it didn’t add to much to the flavour, i don’t think. i had this really basic sugar cookie recipe and altered it completely, messed with the portions and ingredients.
      that is a wonderful tradition you have : )
      never heard of speculaas/ speculoos. i must do a little research!

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