I have been wanting to make this for a while but mum always hogs the kitchen during the weekend. But she's been unwell so I had the window of opportunity yesterday and with my dad's 'supervision' (I tend to freak out when I have to put stuff in a hot oven) I made these. Mum helped with the picture taking (thanks mum).... she's the pro but soon, I'll will be the expert as I have just started my photography course at college. I learnt to make this during my year 9 International Cooking course. Anyway....here's the recipe for my SPECULAAS.
FYI: SPECULAAS is a type of shortcrust biscuit (cookie), traditionally baked for consumption on St Nicholas' Day Eve in Belgium (December 6) and the Netherlands (December 5). In the United States and Australia, SPECULAAS are also sold as Dutch Windmill cookies.
Yah...I am showing mum's stuff off....
Ingredients
2/3 cup flour
¼ tsp bi-carbonate of soda
2 tsp SPECULAAS spice (see SPECULAAS spice mix recipe below)
1/3 cup brown sugar
80 gm butter
3 tsp milk
Blanched almond slices
SPECULAAS Spice mix: Mix the following ground/powdered spices in a bowl
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp cardamom
1 tsp cloves
¼ tsp aniseed
Method
Sift flour, bi-carbonate of soda and spices into a bowl. Mix in the brown sugar.
Rub in butter and gradually add in the milk and knead the dough lightly.
Either press into a lightly greased baking tray or roll out into biscuits. It should be about ¼ to ½ cm thick only.
Decorate with the almond slices and bake in moderate oven (180° C) for approximately 12 to 15 mins. If you have pressed the dough into a baking tin, immediately cut into squares and allow to cool. If you have rolled them out into biscuits, lift onto wire rack. Serve with milk, coffee or tea.
PS: Mum has this on her blog too...check it out HERE.
0 Donated Blood:
Post a Comment