Monday 19 December 2016



Speculoos (speculaas) is traditionally baked cookies in Belgium and the Netherlands on the eve of St. Nicholas (respectively in these countries, 6 and 5 December), though now sold year round. Cookies are brittle, brown, slightly spicy, not deform during baking. Are characteristic wooden forms for their baking - show pictures or figures extruded cookies before baking. In addition to the Christmas season, always taste dipped in coffee or tea, you can also successfully be used as the bottom of the cheesecake, instead of the popular digestive. The recipe comes from the blog . I recommend :)

250 g flour

140 g muscovado sugar
150 g cold butter
1 teaspoon seasoning speculoos, which can be prepared by mixing 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves 1/8 teaspoon nutmeg
4 tablespoons milk (60 ml)

Mix flour with sugar and spices. Add the butter, milk and knead (you can knead in the food processor). The dough wrap in foil and put in the fridge preferably overnight.

Once removed from the refrigerator roll dough to a thickness of 4 - 5 mm. The form of the speculoos sprinkle with flour. Pieces of rolled-out dough to press the mold, excess cutting and leveling with a knife. Lining (tapping) on ​​a mold lined with baking paper.

Bake at 170 ΒΊ C for 15 - 20 minutes. After baking, cool on a wire rack.

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