There is no lengthy introduction to this recipe. I was given Gingerbread Wonderland for Christmas last year, but never got round to making any of the recipes in the book. Then I was recommended The Speculaas Spice Company later in the year. I decided to order some of their Speculaas spice blend in Autumn and to make Speculaas biscuits as gifts for my kids’ teachers for Christmas.
Steven, from The Speculass Spice Company, included a lot useful information about the spice blend, including a recipe. Their website has even more recipes. But I decided to make a new recipe with elements from their recipe and with those in Gingerbread Wonderland, and here it is.
100g of Butter
150g of Light Muscovado Sugar
1 Medium Egg
The zest of half an Orange
200g of Plain Flour
1/2 Teaspoon of Baking Powder
3 Teaspoons of Speculass Spice Mix
50g of Ground Almonds
- Cream the butter and sugar until paler and fluffy.
- Add the egg with a dessert spoon of flour, and the orange zest, and mix thoroughly.
- Mix all the dry ingredients together then add them to the butter, sugar, egg and zest. Mix until combined with a large spoon. It will be a soft dough but not sticky.
- Wrap in clingfilm and chill for an hour.
- Preheat oven to 160C (140C fan).
- Roll out the dough to the thickness of a £1 coin, then cut out the shaped biscuits and place on a baking tray. I used the Snowflake Cookie Cutters from Lakeland, but you could do any shape that you wish (you can buy wooden Speculaas moulds from the Speculaas Spice Company if you fancy being traditional).
- Chill the cut out biscuits for 15-30 minutes then bake for 12 minutes. After a couple of minutes of cooling on the oven tray, move them to a cooling rack until completely cool and firm.
So, if you are looking for something a little bit different from Gingerbread, then I think you should give these a try. They were a big hit in our house; I hope the teachers enjoy them just as much.