Source: Chef George Geary | Catégorie: Desserts, Cuisson au four

Dandoy Cookies

Brussels is home to a bakery called Maison Dandoy that makes molded “speculoos” (gingerbread) cookies, which are a local tradition. Here is a dropped cookie version made with canola oil, which helps produce a chewy result and keeps saturated fat to a minimum.

Dandoy Cookies


  • 2 3/4 cups all-purpose flour 675 mL
  • 1 tsp ground ginger 5 mL
  • 1 tsp cinnamon 5 mL
  • 1/2 tsp baking soda 2 mL
  • 1/2 tsp salt 2 mL
  • 1/2 tsp ground nutmeg 2 mL
  • 1/2 tsp ground cloves 2 mL
  • 3/4 cup molasses 175 mL
  • 1/2 cup canola oil 125 mL
  • 1/2 cup brown sugar, packed 125 mL
  • 1 egg, beaten
  • 4 oz slivered almonds 125 g


  • 1. Preheat oven to 375 °F (190 °C). Line two baking sheets with parchment paper. Set aside.
  • 2. In large mixing bowl, whisk flour, ginger, cinnamon, baking soda, salt, nutmeg and cloves. Set aside.
  • 3. In large saucepan over low heat, blend molasses, canola oil and brown sugar. Heat until sugar dissolves and sides bubble.
  • 4. In mixer with paddle attachment on medium speed, place sugar mixture and add egg. Then add flour mixture in three parts to form dough.
  • 5. Drop 1 Tbsp (15 mL) of dough per cookie on baking sheet (about 12 per sheet). Press dough down with palm of your hand. Decorate top of dough with almonds.
  • 6. Bake until firm to touch, about 10 to 12 minutes. Let cool on pan 10 minutes before removing to rack to cool completely.


24 cookies


1 cookie


Per Serving

Lipides5 g
Gras saturés0 g
Cholestérol5 mg
Glucides15 g
Fibres1 g
Sucres7 g
Protéines2 g
Sodium55 mg
Potassium139 mg