6th
Dec
2013

Posted in Kafevend Blog

After our look at the Netherlands' celebration of Sinterklaas yesterday, here as promised is a straightforward recipe for speculaas biscuits. It's a result of experimenting with a combination of recipes, but particular acknowledgement must go to Dan Lepard on the Guardian website. It's the only speculaas recipe I found that makes use of cream crackers and entails a rolling pin workout, always a great stress buster in the manic run up to Christmas!

Ingredients:
100g butter
150g dark muscovado sugar
9 cream crackers
40g ground almonds
200g plain flour
1 teaspoon bicarb
1 heaped teaspoon each of cinnamon, ginger, ground nutmeg, mixed spice ( I didn't have all the spices mentioned yesterday, so used what I had in the cupboard for the sake of economy! )
cold water

Method:
1- Cream the butter and sugar in a mixing bowl.
2- Put the crackers in a strong freezer bag and crush with a rolling pin to a fine consistency.
3- Add the crushed crackers, ground almonds and about 50ml of cold water to the mixing bowl and         
    stir together.
4- Next add the flour, bicarb and spices, and mix everything together with the help of a little extra
     water until you have a firm, pliable dough.
5- Roll out on a floured board to approx ½cm in thickness.
6- Line a baking sheet or two with greaseproof paper.
7- Use Christmas moulds or stamps if you have them, but if not use shape cutters ( a star shape is
     lovely and Christmassy ) and place biscuits on baking sheet.
8- Bake at 180°C / GM4 for approx 15 mins. N.B. Star shaped biscuits are liable to cook more
     quickly because of the pointy bits!

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