Speculaas biscuits (traditional continental Christmas biscuits)
Method
-
Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
-
In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined.
-
Using your hands, bring the mixture together as a dough.
-
Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness.
-
Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using.
-
Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve.
Ingredients
- 100g/3½oz plain flour
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp freshly grated nutmeg
- ½ tsp baking powder
- ½ tsp salt
- 50g/2oz soft brown muscovado sugar
- 1 tbsp whole milk
- 75g/2½oz butter
- 2 tbsp candied peel, finely chopped
- flaked almonds, to garnish (optional)
Shopping List
Speculaas biscuits (traditional continental Christmas biscuits)
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled