Speculoos of Saint Nicolas
Speculoos of Saint Nicolas
Ingredients Speculoos of Saint Nicolas
Number of persons
-
8
+
500 g flour
300 g brown sugar (Belgian!)
150 g of soft butter
1 egg
1/2 glass of milk (10 cl)
1 teaspoon of baking soda (on sale in pharmacies or grocery stores in supermarkets)
1 teaspoon of allspice "
2 teaspoons of cinnamon
1 pinch of salt
Preparation Speculoos of Saint Nicolas
Total time : 1 h
Preparation: 45 min
Cooking: 15 min
Mix the sugar, spices, salt, baking soda, diced soft butter, the egg (all in a food processor for example).
Pour the preparation into a large bowl, add the flour and work by hand. Quite tedious work because the dough sticks strongly to the fingers: the dough is dry, thick and sticky. Add the milk to bind everything together.
Form a "ball" that is left to rest (I prepare the day before for the next day). Wrap in cellophane and place in the fridge.
Take out for a while and rework the dough which has hardened in the fridge (make several balls, it's easier).
Flour the molds or the work surface.
Form the bicuits: no more than 5 mm thick. Bake 10 to 15 minutes at 175 ° C (thermostat 5-6). They should not be colored: the dough being very dark at the base, there is a risk of toasting the cookies.
Good cooking: bicuits still a little soft in the center when they come out of the oven, which harden outside.
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