One of my followers has requested a separate recipe for this cookie spice blend. I have been using this spice blend on my cookie butter, some of my bread recipes and my Kek Lapis. So, I figured that she is right. This deserves a recipe post on its own.
I have no idea why I decided to call this cookie spice. Maybe it was used for the cookie butter recipe, hence the name kinda rings right? Anyway, this works very well on any baked goodies. Hope you will give this a try.
Ingredients:
(Make 1 Cup)
Cinnamon Stick, 1
Cloves, 1 TBSP
Green Cardamoms, 1 TBSP
Mace, A Small Handful
Coriander Seeds, 1/2 TBSP
Caraway Seeds, 1/2 TBSP
Fennel Seeds, 1/2 TSP
Nutmeg Freshly Grated, Pinch
Ginger Powder, 1/2 TSP
Equipment:
Cast Iron Skillet / Pan
Spice Grinder
Directions:
In a skillet over medium heat, add all the ingredients, except for the nutmeg and ginger powder.
Toast until aromatic.
Remove from heat and transfer into a spice grinder.
Grate in the nutmeg and add in the ginger powder.
Blitz until powder forms.
Sieve onto a parchment paper.
If there are residue, return the residue to the spice grinder and grind until powder forms.
Sieve onto the parchment paper.
Repeat the steps if there are residue.
Transfer into an airtight container.
Store in a cool and dry place. I prefer storing my spices in the freezer.
If only you can smell this amazing aroma...