Spekulatius Shortcrust Biscuit
We spent the past few days doing a bit of shopping and hubby has been resting quite a bit. Yesterday we took Sonia out to an indoor playground at Vivo City and asked Mom and Dad along. While strolling about we decided on an impromptu hop to Sentosa.. wasnt a planned one so theres no way mom and dad could have said no! lol
Anyway i think one of these days we might take them to USS.. see how!
So whats new peeps?? same old same old? well thats how it has been with us.. we are hoping to go to KL sometime end of this week but will hv to wait till after this wed.. if everything goes well with hubs laser surgery.. he plans to take us there for a short hols.. i guess he can see that his wife is in need of a short hols.. :op
Spekulatius (Germany), Speculaas (Netherlands), Speculaoos (Flamish), all the same but slightly different. Its a shortcrust biscuit filled with spices baked traditionally in Europe during early December. Its a very thin and crunchy biscuit filled with cinnamon, nutmeg, cloves, ginger, cardamon and white pepper (depending on which recipe and country). In Europe they are baked with the image of St. Nicholas on the front with a flat back. The spices in this biscuit certainly gives it a very unique and enjoyable taste. I think hubby and I have finished one whole jar already! I decided to use round cutter for this cookies.. i wish i had their wooden forms but again with a price tag of EUR200 each.. u think its worth it? hmmm
1 tsp baking powder
Seeds of 2 vanilla pods (or 1 tsp vanilla essence)
2 drops almond oil (I used almond essence)
200g cold butter, cubed
100g ground almonds
1/2 tsp cardamom
1/2 tsp cloves
1 tsp cinnamon
(I didnt hv ground cardamon and cloves so what i did was to use 2tsp of mix spices)
1. Preheat oven to 180˚C. Line two trays with baking paper. Mix the flour and baking powder in a bowl.
2. Cream butter and sugar.. add in eggs.. add in both essence.. add in flour and also mix spices... wrap dough with clingwrap and place in the fridge for about 15 minutes... (i keep it overnight) The dough needs to be cold before you start cutting out shapes.
3. Roll the dough thinly, roughly 5mm thick, and use your desired cutters. Place cookies on the paper-lined trays and bake in the top half of the oven for roughly 10 minutes, or until golden brown... (i used 170C and bake it for 8mins)
4. Allow to cool down before peeling off the paper. Store the biscuits in a biscuit tin. The longer you keep them in the tin, the better they taste as all the flavours infuse throughout the biscuits.