Hello, friends and friends! In Paulina Kitchen we know that there are products that get into our lives without asking permission. One opens a box, tries one, and suddenly it is telling half a family that has to prove yes or yes the lotus cookies that seem to have something magical. And they have it: spices and an irresistible crunchy texture.
In this note, we are going to talk about everything you have to know about these famous cookies of Lotus : what they are, where they left, how to make a homemade version and what desserts can be prepared with them. In addition, as if that were not enough, we leave you a recipe for homemade lotus cookies that will solve the afternoon crack without having to go to super.
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About Lotus cookies
Lotus cookies are that type of delicacies that seems that someone invented to accompany coffee ... and ended up accompanying the entire snack, breakfast and even midnight whit. Also known as Spulculus (although we are already going to talk about that), they are cookies originally from Belgium with a deep and spicy flavor , thanks to a mixture of cinnamon, nutmeg, ginger, smell nail and more.
The Lotus brand is the most famous for having achieved the perfect combination between crunchy, Sweetness and that left to roasted caramel that hypnotizes. You can eat alone or be part of recipes with lotus cookies that are a first leg: sweet cakes , cheesecakes, ice cream, chocolates ... There is a world out there, and it has a flavor to Lotus.
A little history: from Belgium to stardom
Lotus cookies were born in Belgium more than 80 years ago and originally served as accompaniment of coffee in bars and restaurants. They were known as Spulculos , a traditional Belgian recipe that had its moment of glory during the San Nicolás festivities, back in December.
But it was in the 50s when the Lotus Bakeries decided to make them more finite, more crispy and package them individually to distribute them with coffee. Result: immediate success. Today, Lotus cookies are exported to more than 40 countries and have generated a whole line of products: from the classic cookie, to spreadable creams and crushed versions ready for desserts.
The richest features of the Lotus cookie recipe
- Spicy flavor : the distinctive touch. It is not just cinnamon, it is a spice festival that gives it a unique identity.
- Crispy texture : Lotus cookies are thin , but bite. Perfect to wet in coffee with milk, without disarming the second.
- Balanced sweetness : do not cloy, but leave a very comforting sweet sensation.
- Dorado-housing color : that tone that already anticipates the taste before giving the first bite.
- ENVOLVENT AROMA : Since they enter the oven they already perfume the kitchen as if we were in a Belgian pastry.
- Versatility : Lotus cookies are used for cakes, dessert bases such as authentic cheesecake , accompanying ice cream recipes or as Snack Solito.
- Easy conservation : well saved, last several days without losing neither the aroma nor the crispy.
The easiest cheese cake recipe with lotus cookies
A cookie cookie crushed cookies with a little meter (butter), a mixture of cream cheese, sugar and cream (cream) ... and the cold! cheesecake is achieved easy -to -oven lotus and with that flavor to caramel and spices that falls in love.
Extra Tip: To crown, you can use a smear cream of lotus , -which is nothing more than cookies crushed with butter and cream- or more crushed cookies on top. Express dessert, zero complications.
Homemade lotus cookies at home. Is it possible?
Homemade lotus cookies can be made with easy -to -get ingredients: flour, brown sugar, butter, bicarbonate and a good mixture of spices. The most important are: cinnamon, smell nail, nutmeg, ginger and white pepper .
The key is to find that right balance so that none excels too much. It is a matter of trying, or copying the recipe that we leave below (which already comes with the duties done).
Lotus and spect cookies: sisters
Although they look and are often used as synonyms, there are nuances. Speculos are an older, thicker Belgian recipe and with a more intense spice profile. Lotus cookies are a modernized, lighter, crispy and commercial version, with that like characteristic candy.
So yes, they are sisters, but each one has their identity. The Lotus gets better with coffee , its flavor is friendlier and are perfect for Instagram selfies.
Other desserts with lotus cookies
Lotus cookie recipes go beyond the classic Cheesecake. Some ideas that do not fail:
- Ice cream with pieces of lotus cookies
- chocolate mousse cake and cookie base
- Wastes of dessert with pastry cream and crushed cookies
- Truffle or cheese chocolates and Lotus
- Smoothies with crunchy touch
It is that where there is a Lotus cookie , there is an excuse to invent something rich.
8 tips and secrets to prepare the best recipe for lotus cookies
- Use dark brown sugar for a deeper flavor.
- Do not pass with flour : better a soft mass that stretches well.
- Refrigerate the dough at least 30 minutes before stretching.
- Bake in a very cold tray so that they do not lose the shape or take to the cold before baking.
- If you want a more caramelized touch, they can be painted with a little milk before baking.
- Save them in metal can or glass jar so that they do not lose the crispy.
- Try variants: Add orange zest or a touch of vanilla.
- For a “pro” touch, use noisette butter (melted and golden) instead of the common.
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Lotus cookie recipe
Preparation time : 1 hour and a half (includes cooled)
Yield: 30 medium cookies
Ingredients
- 250g of common flour
- 125g of butter (butter) at room temperature
- 100g of dark brown sugar
- 1 CDA. of honey
- 1 egg
- ½ cdta. of ground cinnamon
- ¼ cdta. Ginger powder
- ¼ cdta. ground -clove
- ¼ cdta. of nutmeg
- ⅛ CDTA. White pepper
- 1 cdta. sodium bicarbonate
- 1 pinch of salt
How to make Lotus cookies step by step
- Beat the butter with brown sugar until you get a creamy mixture. Add the egg and honey, continue beating until it integrates completely.
- Add the spices and mix well. Incorporate the sifted flour together with the sodium bicarbonate and the salt. Incorporate into the previous mixture and knead to form a homogeneous mass, without dry remains.
- Wrap the dough in film and take the cold for 30 to 60 minutes.
- Stretch the dough between two baking papers until it is about 3 mm thick. Cut rectangular or cookie cutting.
- Have cookies on a cold oven tray or leave the tray with the cookies in the freezer for 5 minutes, to keep their shape when baking.
- Bake in preheated oven at 170 ° C for 12-15 minutes, until the edges are golden. Remove from the oven and let cool on a rack.
