What can I say these biscuits have been in my life as long I can remember. Every Christmas my grandparents in the Netherlands would send us a Christmas parcel and these yummy biscuits would always be included. They would always be the highlight of the parcel as we all loved them so much, in fact my dad loves them so much he would put two of these biscuits in between two buttered slices of bread, which is actually quite tasty. Now I know the Dutch folk reading this only believe Speculaas should be in eaten in December but I could eat these every day with coffee. Here is the recipe that I got from the Cees Holtkamp's Banketbakker book, its fantastic so I highly recommend it. It is however written in Dutch so all you need to do is use something like Bing translator. Here's the recipe:
300g dark muscovado sugar
500g plain flour sieved
20g baking powder
30g of speculaas spices ( sourced these from an online Dutch shop)
1) Cream the butter, sugar and salt until well mixed.
2) Add the buttermilk to the sugar mix and cream till incorporated.
3) Sieve the flour, baking powder and speculaas spices together.
4) Mix flour mix in to the butter and sugar. It will be very crumbly, turn this out on to a floured surface and bring together into a ball. Wrap in cling film and place in the fridge for 1-2 day to allow the spices to mature.
5) Preheat the oven to 150c/130c fan/305F/gas mark 2.
6) Roll out your dough, shape with biscuit cutters, brush with egg wash and top with flaked almonds or pumpkin seeds because I ran out of flaked almonds..
Thank you for reading, and don't forget to tune this Thursday at 9pm TV3 for the Great Irish Bake Off.