SPECULAAS (they smell (and taste) simple stunning!)
This recipe is from our Holland International Dinner Night.
2 cups flour
3 tsp baking powder
3 tsp speculaas spice (see spice recipe below)
1/2 tsp baking soda
zest of a small/medium orange
95g butter (softtened, not melted)
Speculaas Spice (note: makes more than you will need)
5 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/4 tsp ground white pepper
1/4 tsp ground cardamom
1/4 tsp ground coriander seeds
1/4 tsp ground anise seeds
egg white for brushing on top
thin sliced almonds to top
1/3 cup demerera sugar (bruine basterdsuiker) for sprinkling on top
- Prepare the spice and store in a sealable container as it makes more than you need (well, more than you need for one batch! You’ll need it for additional batches)
- To make the dough, mix all the dry ingredients thoroughly in a bowl, then stir in wet ingredients until your dough reaches a consistency, that it is no longer sticky and can be needed. Add a little more flour if necessary.
- Lightly flour your work surface and knead out the dough sprinkling lightly with flour if necessary until you have a smooth consistency and it is no longer sticking to your hands.
- Here’s the trick, form a large ball with the dough and wrap it in plastic wrap, and let it sit for an hour so the spices can permeate the mixture and really start activating.
- After an hour, roll out your dough out to about 3-4mm thick (1/7″), lightly flouring your rolling pin if necessary to avoid sticking, and cut out shapes with a cookie cutter of your choice.
- Preheat your oven to 175˚C (350˚F) – (150˚C if using a fan forced oven)
- Put on an oven tray on baking paper, brush with egg white, sprinkle the sugar on and drop 2 or 3 almond slices onto each cookie. Dough should make about 24.
- Bake for about 20-25 minutes, they should go slightly darker.
- Allow to cool on a cooling rack, brew a coffee and try not to eat them all in one sitting!