Sukhdi is a Gujju sweet made with ghee (clarified butter), flour and gud (jaggery). Speculoos is a Belgian/ Dutch cookie made with flour, brown sugar, spices and butter. I wanted to make the speculoos I saw here, since we’ve taken eating cookies with tea every morning now. But the closest I can get to dark brown sugar here is gud, which is really only sand coloured. And once I started on the cookie dough, I realised the thing looked increasingly like sukhdi! So inspired by the original recipe, I tweaked it ever so slightly, and here is the sukdhi/ speculoos cookie!
Sukhdi/ Speculoos cookies
250 gms atta (whole wheat flour)
75 gms butter
150 gms gud/ any other brown sugar you can get*
1 tsp ginger powder
1 tsp cinnamon powder
1/4 tsp clove powder
Mix up all ingredients except the atta/ flour. Start adding the flour in batches until you have a ball of brown dough. Roll out the dough uniformly to 5 mm thickness. Cut into 3cm x 7cm pieces or use a cookie cutter to cut out shapes.
Preheat the oven to 180 degrees C. Bake cookies in for about12 mins on a well greased pan. They’ll puff up slightly, and get darker. They will be soft when they come out of the oven, but let them cool, and they crisp up.
If you bake them longer, the cookies turn out harder when they cool. You bake them less, for about 10 mins, they make a great soft cookie. Either ways, its a fantastic dip into garam chai!
cookie slices in the oven
cookies puffing up and nearly done
* I’ve made the cookies with Chinese black sugar as well, and they turned out fine.