Speculoos (Belgium)

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Speculoos (Belgium)

 Speculoos (Belgium)



Ingredients  Speculoos (Belgium)

Number of persons

-

2

+


200 g cold butter


250 g of rock sugar


1 egg


300 g of flour for pastry


1 teaspoon of baking soda


1 teaspoon cinnamon powder


1 teaspoon of spices for speculoos (mace, anise, cloves, ginger)


Flour for mussels




Preparation  Speculoos (Belgium)
Total Time : 35 min
Preparation: 15 min
Cooking: 20 min
Sift the flour into a bowl then add the baking soda, cinnamon, spices, salt and rock sugar. Mix for a few moments.
Then add the whole egg and the cold butter cut into small pieces.
Knead the dough to obtain a soft mass and, if necessary, add a little milk.
Let it rest for a day in the fridge then roll it down to 1/2 centimeter thick.
Put it in one or more lightly floured wooden speculoos molds.
Proceed as follows: place the paste on the drawing by pressing to take the impression.
Then run a flat knife over the mold to remove the excess dough.
Finally, gently shake the mold over a buttered baking sheet to drop the subject.
You can also cut out figurines using a cookie cutter and store them on the plate.
Bake the speculoos in a preheated oven at 150 ° C for about twenty minutes.
Warning: do not open the oven door during cooking and watch it because speculoos tend to burn due to their high sugar content.
Carefully peel them off the baking sheet as they are quite crumbly and let them cool on a wire rack. keep them in a dry place.

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