Speculaas cookie recipe
INGREDIENTS 200 grams flour 100 g soft brown sugar (dark) little salt 3 teaspoons cake-or spices 2 tablespoons of milk 125 g cold butter (cream) flower to pollinate little butter for greasing
METHOD OF PREPARATION
Take a large mixing bowl and sift the flour. Add the sugar, the salt and the cake spices. Than the milk. With a knife, cut the butter into the dough. If you have a machine used, please also the knives or dough hook. The mixture should stay cool, and there should be no air come in. Put the ball of dough in foil and place it in the fridge for at least a few hours, preferably a whole day. If you're going to start with the cookies, preheat the oven to 170 degrees c. When you have shelves, sprinkle your cinnamon cookies that with flour and press your dough in small balls there. Good press and slide off excess dough with a knife. You can also roll out the dough to a quarter inch and protrude so with (cake) tins. Save the speculaasjes from the shelf with a hefty hit los. Butter a baking sheet or put a sheet of parchment paper, place the biscuits out on. not too close to each other, and FRY in 20 minutes Brown and cooked. Let them cool. Store in a biscuit tin or box.
400gr. new package