13 December, 2011


When I was doing my first university degree I won a scholarship to Belgium. I was studying at daytime, attending classes and writing my thesis and at nights well, I was studying the night life of Leuven with my fellow students...:)
Now you may ask how my post is related to my studies? Well, these little biscuits are the very specialty of Belgium (and the Netherlands) and traditionally are eaten on or around St. Nicholas day in December but these days Speculoos is given to you in every single household, cafe, restaurant to accompany your daily coffee or cappuccino :)
So, I was very happy to find this recipe on the internet at the website of Chocolate&Zucchini as I was able to recreate the biscuits of  my student life in Belgium and bring back good memories to myself.
If you have some time till Christmas even, then they can quickly and easily be done by then!
500 g all purpose flour
150-160g butter (on room temperature)
1 whole egg
280 - 300g muscovado sugar (or brown sugar)
1,5 tsp allspice (or ground cinnamon and ground cloves, 1 tsp each)
1 tsp ground ginger (optional)

Turn on the oven and preheat to 170°C degrees.

In a food processor or by hand, mix the butter, sugar, spices and eggs. If you're using a food processor, transfer the dough into a large mixing bowl now, as the rest has to be done by hand. Add the flour in batches, and knead the dough until it comes together and gets greasy and brown.
Divide the dough in two. Chill for 15-20 minutes if you find the dough very sticky.
Roll out on of your doughs between two layers of clingfilm until it is about half a centimeter. Use a cookie cutter or if your are a pro then use a speculoos mold :)*

Bake the speculoos for 12-15 minutes (the biscuits still have to be a little bit soft in the center when taken out of the oven). Cool and store in a metal box!

Easy Christmas :)
Merry Christmas!

* this is how a traditional speculoos mold looks like:

(source: http://www.thekitchn.com/thekitchn/recipe-roundup/cookie-molds-5-recipes-135164)

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