Name Speculaas Spiced biscuit


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200 g/7 oz self-raising cake flour
125 g/4 oz brown soft sugar
2 tablespoons all spice
pinch salt
150 g/5 oz chilled butter
1 tablespoon milk

Preparation. In a bowl combine the cake flour, brown sugar, all spice and a pinch of salt. Cut the butter into pieces and mix into the flour. Then using two knives cut them into smaller pieces through the flour. Add the milk and quickly knead the fat and flour together with one cool hand to form a firm dough ball. This is also easily done in a food processor.
•  Wrap the dough in clingfilm and allow to rest in a cool place for at least 2 hours, but preferably for a day to draw out the spice flavour.
•  Preheat the oven to 175 °C/375 °F. Roll out the dough into a rectangle about
1 cm/1/2 in thick. Place this (or two smaller rectangles) onto a lined baking tray and bake the spiced biscuit in the oven for about 30 minutes until done.
•  Cool the biscuit on a wire rack.
To serve. Break the biscuit into pieces and place on a flat serving dish.
Preparation/cooking: approx.
45 minutes
To rest: 1 day
Contains per serving: 1908 kJ/456 kcal.
4 g protein, 25 g fat, 53 g carbohydrate
* Wholemeal spiced biscuit. Substitute wholemeal flour for self-raising flour plus 1/2 packet of baking powder.
* Almond spiced biscuit Line a cake tin with half the dough, spread the base with 300 g/10 oz almond paste thinned with 3 tablespoons lemon juice and cover with the rest of the dough. Sprinkle flaked almonds on top and bake for 30-40 minutes.
Makes 500 g/1 lb

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