Baking Christmas biscuits with speculaas spices
A baking tray full of stars and little Christmas trees, the Christmas tree lit up and that familiar smell of speculaas filling the house. With Jacob Hooy Speculaas Spices Make these simple, crisp Christmas biscuits with that familiar spicy flavour. They’re lovely with a cup of coffee, fun to cut out together, and make a lovely gift when packed in a biscuit tin you’ve filled yourself.
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Recipe for speculaas Christmas biscuits
This recipe makes about 25 biscuits, depending on the size of your cutters.
Ingredients
- 250 g flour
- 150 g unsalted butter, at room temperature
- 100 g light brown caster sugar
- 2 level teaspoons of Jacob Hooy Speculaas spice mix
- 1 pinch of salt
Preparation
- Mix the butter with the caster sugar. Add the flour, speculaas spices and salt, and knead briefly until you have a smooth dough.
- Flatten the dough into a disc, cover it and leave it to rest in the fridge for 45 minutes.
- Preheat the oven to 175 °C (top and bottom heat). Line a baking tray with baking paper.
- Roll out the dough on a lightly floured work surface until it is about 4 mm thick. Cut out stars, Christmas trees or circles and place them on the baking tray, leaving a little space between them.
- Bake the biscuits for about 10 to 13 minutes, until the edges start to brown slightly. Leave them on the baking tray for a few minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool.
What else can you make with speculaas spices?
- Apple crumble for Christmas dinner. Stir a little speculaas spice into the apple segments and serve the crumble warm with vanilla ice cream.
- French toast for Christmas breakfast. Whisk a pinch into the egg and milk mixture and serve the French toast with fried pear.
- Hot chocolate after a winter walk. Stir a small pinch into the hot chocolate whilst you’re heating it up.
Frequently asked questions about speculaas Christmas biscuits
Can I make the dough a day in advance?
Yes. Keep the dough covered in the fridge. Take it out about 15 minutes before rolling it out, so that it becomes a little more pliable.
How can I make sure the biscuits keep their shape?
Work with chilled dough. Have the cut-out biscuits gone soft whilst you were rolling them out? If so, put the baking tray back in the fridge for another 10 minutes before putting the biscuits in the oven.
How should I store the biscuits?
Leave the biscuits to cool completely and store them in a well-sealed biscuit tin. Would you like to give them as a gift? Put them in a bag or tin and tie a ribbon around them.
Fancy doing some baking for Christmas? Get out your favourite cookie cutters and make a baking tray full of Christmas biscuits with Jacob Hooy Speculaas Spices.
