Hello everybody – long time no see… 😛
But I have a new recipe – I’ve made some speculaas biscuits.
Speculaas are eaten in the Netherlands, Belgium and Germany. Traditionally, they’re only eaten in December, but ofc they’re good to eat whenever 😀 Speculaas are made with brown sugar and mixed spice – I recommend dunking them in your coffee or tea ^^
Speculaas are often made using special biscuit stamps with intricate designs (windmills, flowers etc.), but since I don’t have any, I’ve just used a fork to mark the sides of the biscuits – I never said they were photogenic, but they sure are tasty 🙂
Speculaas (or speculoos) Biscuits (Adapted from a SMH recipe)
200g unsalted butter, softened
375g dark brown sugar
75g ground almonds
100ml cold water
100g rye flour
400g plain flour
4 tsp ground mixed spice
4 tsp cinnamon
1/2 tsp salt
2 tsp bicarbonate of soda
- Beat butter and sugar until smooth, then stir in almonds, water and rye flour.
- Add plain flour, spices, salt and bicarb soda, mix to a smooth, pliable dough. Roll the dough into a log (~30cm long). Cover it in plastic wrap and chill for 30 mins.
- Preheat oven to 160C.
- Cut the log into three 10cm lengths and roll out each length into a large rectangle 1cm thick. Cut into 3 x 2 inch rectangles and put on lined baking trays.
- Use a fork to make grooves down the lengths of each biscuit
- Bake for about 15 minutes, or until the edges of the biscuits start to colour.
Enjoy your speculaas – try not to eat them all straight away!