Speculoos of Saint Nicolas

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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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