Speculaas

Speculaas

By
From
A la Mere de Famille
Makes
70
Prep
10 mins
Cooking time
15 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
125g unsalted butter, softened
160g vergeoise sugar, (see chef's tip)
1 egg
220g plain flour
4g baking powder
8g ground cinnamon

Method

  1. Making the biscuit dough

    Combine the butter and sugar in a mixing bowl. Incorporate the egg, then sift in the flour, baking powder and cinnamon. Turn the dough out onto a sheet of baking paper, cover with a second sheet and roll out to a thickness of 2–3 mm. Set aside for 1 hour in the refrigerator.
  2. Baking the biscuits

    Preheat the oven to 170°C. Remove the sheets of baking paper and cut the dough into small rectangles. Arrange on baking trays lined with baking paper and cook for about 15 minutes. Store in an airtight container.

Chef’s tip:

  • Vergeoise sugar is very dark and moist, and is an essential ingredient for this biscuit; however, the more readily available muscovado sugar is a suitable substitute.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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