Here is something I haven’t done before on this blog: a recipe!
I actually enjoy cooking a lot, and the girls are starting to join in. I was delighted to find this recipe for Speculaas on the Insight Scoop blog, and they really are yummy. I would make one modification – forget about slicing them after they have been in the fridge. In fact, probably only a few hours for the dough in the fridge would suffice, and then roll the dough out real thin and use little biscuit cutters. Don’t over cook them either. If anyone knows where I can buy some proper speculaas biscuit moulds, please let me know.
1 cup sugar
1 cup brown sugar
1 cup shortening (I used copha – which worked okay)
1/2 cup butter [that’s 113g – much easier]
1/2 cup condensed milk
4 tbsp cinnamon
1 pinch each nutmeg, cloves, salt
4 cups flour
1 tsp baking soda
1/2 cup slivered almonds, crushed
Mix together the sugars, the shortening and the butter. Add the condensed milk and spices and gradually blend in the flour and baking soda. Crush the almonds with a rolling pin and mix in. The dough will be somewhat stiff. Roll into logs covered with plastic or waxed paper.
Leave in refrigerator overnight. [Or just a couple of hours]
Cut into slices [or roll out thin and use biscuit cutters] and place on a lightly greased cookie sheet. Bake in preheated oven at 375 degrees F [180 degrees C] for around 10 minutes. Traditionally Speculaas are imprinted with some pattern created by a wooden mold (before baking). If you imprint the cookies with a mold, they will look better.
Makes about 80 cookies [or lots of little ones].