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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a delicious Belgian/Dutch recipe and especially around the beginning of December (Sinterklaas), children and grow up are fond of it. But we love it the whole year! Ingredients:
400g flour (glutenfree) |
2 coffee spoons speculoos spices |
250 g brown sugar |
200 gram butter |
1 coffee spoon baking powder (glutenfree) |
75g almonds powder |
1/2 coffee spoon bicarbonate |
Directions:
1. Mix all the ingredients well with the mixing hook for about 15 minutes
2. Make a big ball and let rest for 24 hours in the refrigerator
3. Remove 1 hour before working, from the refrigerator
4. Work the dough for 15 minutes by hand until smooth and then roll out to 1-2 cm thickness.
5. Put a baking paper on a plate and lay the dough out on the plate
6. Place the dough for 1 hour in oven at 180°C/356°F degrees, if possible, let the oven door open so that the speculaas does not burn
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