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Speculoos Cookies in Your Pressure Cooker

Delicious spiced shortcrust biscuits made easily in a pressure cooker, perfect for sharing and holiday gatherings.

  • Total Time: 45 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1.5 cups All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 1 tsp Ceylon cinnamon
  • 0.25 tsp Nutmeg
  • 0.125 tsp Ground cloves
  • 0.125 tsp Ground ginger
  • 0.0625 tsp Cardamom
  • 1 cup Lightly packed brown sugar
  • 0.5 cup Unsalted butter (softened)
  • 1 large Egg

Instructions

  1. Prepare the Dough: In a bowl, mix the all-purpose flour, baking powder, salt, and spices until well blended.
  2. Combine Wet Ingredients: In a separate bowl, cream together the softened unsalted butter and brown sugar until light and fluffy, about 3-5 minutes.
  3. Add the Egg: Beat in the large egg to the butter-sugar mixture until fully incorporated.
  4. Combine Both Mixtures: Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
  5. Prepare the Pressure Cooker: Line the inner pot with parchment paper or grease it lightly.
  6. Set the Cookies: Drop spoonfuls of dough onto the lined pot, ensuring space between them.
  7. Cooking Time: Seal the pressure cooker and cook on high pressure for about 15 minutes.
  8. Cool and Serve: Remove the cookies and let them cool on a wire rack before enjoying.

Notes

For best results, use fresh spices and ensure butter is softened to room temperature. Allow the cookies to cool properly before serving.

  • Author: jayne
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Pressure Cooking
  • Cuisine: Belgian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 8g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1.5g
  • Cholesterol: 30mg

Keywords: speculoos, cookies, pressure cooker, easy dessert, holiday baking