Speculaas biscuits

Speculaas biscuits

ingredients:

- 225g plain flour

- 115g unsalted butter (at room temperature)

- 2 tbsp buttermilk

- 2 tsp baking powder

- 1/2 tsp bicarb. soda

- 3 tsp speculaas spice mix (or 1tsp ground cinnamon + 2 tsp mixed spice)

- pinch salt

Method:

Preheat oven to 165C, gas 3.

Beat together butter and sugar, then add buttermilk and beat until light and smooth.

Sift together dry ingredients and add to the butter mixture using a cutting and stirring action. Once combined, lightly knead to form a ball, cling wrap and refrigerate for at least 30 minutes.

Remove from fridge and shape using speculaas biscuit moulds or roll to the thickness of a pound coin and use biscuit cutters to make @ 20 biscuits.

Distribute on baking trays (allow room for spread) and bake for 16-18 minuses. Leave on the trays for a few minutes, then cool on a wire rack.

Enjoy with coffee

In loving memory of my mum, Anna van Luyck   

Gevulde speculaas - Dutch almond-filled biscuit cake

This is a recipe using Speculaas again and it’s very special. Known as Gevulde Speculaas (Dutch Almond-filled Spice Cake).

This speciality from Holland is reputed to be a St. Nicholas’ (Sinterclaas’) favourite, handed out by Zwarte Piet to children who deserve a treat.

Top and bottom                                      

300g SR flour                                          

175g dark muscovado sugar.                   

115g butter                                              

1 egg yolk
2 tbs milk

Pinch salt                                                 

2 tbs speculaas spice*                               

Middle (marzipan)
150g ground almonds
150g golden caster sugar
2 tbs Amaretto liqueur

1 egg white 

Topping 
12 blanched almonds                                                

Prepare the top/bottom mixture as you would shortcrust pastry/cookie-dough mix*. Wrap in cling film and pop in the fridge for a few hours (even better, overnight).

The marzipan is even more straightforward, mix until smooth, wrap in cling film and pop in the fridge.

Preheat oven to 325f, gas 3. Butter and bottom line a 9” springform tin. Roll 2/3 pastry mix to line bottom & sides of the tin. (It will crack, so roll onto cling film, flop into tin and patch and repair). Then roll out marzipan (again on cling film) and ‘plop’ on top of base. Next roll is 3rd layer on cling film and seal the top. Arrange the reserved almonds on top and glaze (brush with egg/milk, pastry style).

Pop in the oven for 35 minutes and if it’s lovely and toasty brown it’s done. If not, turn and leave in the oven for a few more minutes. Leave for at least 10 minutes before cutting into 12 portions.

Gevulte speculaas is delicious served warm with double cream. Once cooled, a few seconds in the microwave/minutes in a cool oven before serving will do no harm.