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Speculoos

I’ve always loved these biscuits be it when they are called speculoos, speculaas or spekulatius. They are dark, highly spiced biscuits with a caramalised sugar taste. Traditionally they are baked in some parts of the continent for St Nicholas Eve (5th December). St Nicholas Eve is the night where, as a child, you leave your shoes by the fireplace. If you’ve been good all year you’ll wake in the morning to find a shoefull sweet treats. If you’ve been less than angelic you’ll find some sticks.

They are not traditionally iced, but after seeing these gingerbread biscuits on Pinterest I wanted to give these Speculoos the same snowflake treatment plus I’m not passing any opportunity to practice piping with royal icing. I suppose you could say it’s my newest obsession. As I work with royal icing in small quantities I find it easier to use royal icing sugar rather than making my own from scratch with icing sugar.

Speculoos
Makes 12-15 biscuits
Based on Hairy Bikers recipe 

100g plain flour

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground mace

1/2 tsp baking powder

1/2 tsp salt

50g soft dark brown sugar

75g butter

1 tbsp milk

1) Mix together the flour, spices, salt and baking powder.

2) Stir in the sugar then rub in the butter until it has the consistency of breadbrumbs. Add the milk a small amount at a time until the dough comes together. Add more milk if needed. Chill the dough for 30 min.

3) Roll out the dough until around 5mm thick. Cut out shapes and place on a lined baking tray. Chill again for 30 min.

4) Bake at 180°c for 15 min until biscuits are beginning to brown. Cool on a wire rack.

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About the author

Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2011/12/03/speculoos/

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