Speculaas Biscuits
These festive biscuits originate in the Netherlands but are also a big part of the German Christmas cookie selection.
Spicy and warming flavours meet a crunchy texture and Speculaas are also the ideal companion to a cuppa or even better, mulled wine.
Traditionally, Speculaas are made by pressing the dough into carved wooden moulds which makes them look like beautiful Christmas cameos but they taste equally yummy if you just cut them with cookie cutters.
Happy Baking!
Ingredients
For the dough
120g butter (softened)
95g brown sugar
1 egg
250g flour
50g ground almonds
3/4 tsp baking powder
1 1/2 tsp Speculaas spice
salt
For the Speculaas spice
4 tbsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cardamom
You will also need:
Festive cookie cutters
Method
Line two baking trays with parchment paper.
In a bowl, cream the softened butter with the sugar.
Whisk in the egg.
Add the dry ingredients and combine until you get a smooth texture.
Quickly form the dough into a disk and wrap it in cling film.
Chill the dough in the fridge for about 1 hour or overnight.
Preheat the oven to 165° fan.
Dust your surface with flour or use a non-stick baking mat.
Roll out the dough to about 3 mm thick.
Cut out cookies and place them on the baking tray.
Re-roll the dough until it is all used up.
Bake for about 10 minutes until golden brown on the edges.
Leave to cool on a wire rack.
The cookies can be stored in an airtight container for up to 4 weeks.