48 lines
1.2 KiB
Plaintext
48 lines
1.2 KiB
Plaintext
Speculoos biscuit
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26
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Caramel spiced speculoos-style cookies ; 5 cm round cutter, dough rolled ~5 mm thick.
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---
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Wheat flour|290|g
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Baking soda|5|g
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Nutmeg|0.5|tsp
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Cloves|0.5|tsp|ground
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Salt|0.5|tsp
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Unsalted butter|110|g|softened
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Dark brown sugar|160|g
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Egg|1|pcs
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---
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In a bowl, mix the flour, baking soda, nutmeg, cloves and salt.
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In another bowl, cream the butter with the brown sugar until light.
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Add the egg and mix until homogenous.
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Add the dry mixture and incorporate without overmixing.
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Shape into two discs by hand.
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Cover and refrigerate 1 h.
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Preheat the oven to 180 °C.
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Lightly flour the work surface. Roll the dough out to ~5 mm thick.
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Cut discs with a ~5 cm round cutter.
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Arrange the cookies on a parchment-lined baking sheet.
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Bake ~15 min at 180 °C.
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Cool completely on a wire rack.
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---
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Flour weight is an estimate for this butter–sugar–egg ratio; adjust by up to ~15 g if the dough sticks or cracks when rolling.
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The exact yield depends on thickness and scraps.
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Store several days in an airtight container at room temperature.
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---
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dessert
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biscuit
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speculoos
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spices
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Easy
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Optional oven ~ microwave
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No
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By hand ~ cutlery
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Low
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Marked
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Medium
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Firm when cool
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Crumbs and brown sugar
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