Speculoos cookies
The time of year to bake speculaas! (Although it is always the right time for us). Baking speculaas is not difficult at all. Once you have mastered the technique for removing it from the mold, you will be making a delicious batch of speculaas in no time.
Ingredients:
For about 20 pieces
- 100 g white sugar
- 100 g brown sugar
- 200 g unsalted butter
- 1 egg
- 400 g flour
- 1 tsp cinnamon
- 1 tsp speculaas spices *
Instructions:
Mix the sugar with the butter.
Now mix the egg, flour, and spices into the recipe.
Knead everything into a nice, unified dough.
Wrap the dough in plastic wrap and place it in the refrigerator for at least 2 hours.
Prepare the speculaas mold.
When using it for the first time, pour a little oil into the mold. Let it drain. The oil will soak into the mold, making the speculaas easier to work with.
Sprinkle a little flour into the mold. Distribute the flour over the entire surface of the mold and gently tap out the excess flour onto the work surface.
Preheat the oven to 180°C (356°F).
Take the dough out of the fridge and knead it well again.
Take a small piece of speculaas dough and press it into the mold with your fingers.
Ensure that the top is nice and flat.
Now use a small knife to remove the speculaas from the mold.
Repeat the flour step every now and then. This will give you the best results!
Place the speculaas shapes on a baking sheet.
Bake for 10-12 minutes at 180°C.
Let cool and enjoy this delicious treat!
ZijTak tips:
* More of a fan of speculoos? Omit the speculaas spices and add a little extra cinnamon.
With the speculaas molds below, baking becomes a real pleasure!
