Speculoos

These crunchy Belgian biscuits are perfect with coffee.

 

For 55 spéculoos:   170g demerara sugar 170g butter melted and  allowed to cool 1 medium egg 290g plain flour 4g cinnamon (1tsp) 1 pinch cloves 2 pinches nutmeg 5g bicarbonate of soda 2g saltl (1 pinch) Baking parchment  Baking tray

 

 

 

 

 

 

 

 

 

 

 

 

The dough is made the previous day.
Preparation 20mins.

 

 

• In a large bowl, mix the prepared butter with the Demerara sugar.  Add the egg, mixing well.
• Mix all the dry ingredients, and add to the egg mixture, mixing with a fork for a couple of minutes till the dough forms a softish ball.
  
• Lay the dough on a sheet of baking parchment, form into a long rectangular sausage (depending on the desired shape of the biscuits).  Wrap firmly in the baking paper and refrigerate overnight.
  
• Preheat oven to 180°.
  
• Cut into thin 5-6mm slices and lay onto the baking tray lined with baking parchment.
• Cook for 15mins till the surface is hard.  The speculoos will harden further as they cool.

 

 

These biscuits may be kept for up to a month in a sealed tin.