Ground speculaas spices
Jacob Hooy Ground Speculaas Spices is a classic spice blend that is an essential part of the Dutch baking tradition. This carefully crafted blend consists of warm, aromatic spices which, when combined, create the distinctive, rich flavour of speculaas.
Thanks to its fine grind, the spice mix blends evenly into dough and batter. Ground Speculaas Spice Mix is ideal for baking speculaas, kruidnoten, biscuits, cakes and other sweet baked goods. It can also be used to flavour desserts, porridge, hot drinks and sweet treats.
Recipe:
Ingredients: 500 g flour*, 325 g butter, 225 g brown caster sugar, 30 g flaked almonds, 5 teaspoons baking powder*, 20 g Jacob Hooy speculaas spice mix, 1 teaspoon salt, 1 egg.
*Instead of baking powder and flour, you can also use self-raising flour.
Preparation: Mix the flour, brown caster sugar, speculaas spices, baking powder and salt thoroughly in a bowl. Add the butter and rub in with a fork until you have a smooth ball of dough. You can now use this to make speculaas biscuits and speculaas chunks. Speculaas biscuits: Roll out the dough on a buttered speculaas board. Remove any excess dough and place the speculaas biscuits on a buttered baking tray. If desired, sprinkle with flaked almonds. Bake in a preheated oven. Temp. 150–175°C (gas oven: mark 2 or 3). Baking time: 20 to 25 mins. Speculaas chunks: Roll out the dough to a thickness of 1 cm and place on a buttered baking tray. If desired, sprinkle with flaked almonds. Brush the top with a beaten egg. Then bake in a preheated oven. Temp. 150–175 °C (gas mark 2 or 3). Baking time: 45 to 50 mins.
Specificaties
| SKU | 10760 |
|---|---|
| Weight | N/A |
| Weight |
Jacob Hooy Ground Speculaas Spices is a classic spice blend that is an essential part of the Dutch baking tradition. This carefully crafted blend consists of warm, aromatic spices which, when combined, create the distinctive, rich flavour of speculaas.
Thanks to its fine grind, the spice mix blends evenly into dough and batter. Ground Speculaas Spice Mix is ideal for baking speculaas, kruidnoten, biscuits, cakes and other sweet baked goods. It can also be used to flavour desserts, porridge, hot drinks and sweet treats.
Recipe:
Ingredients: 500 g flour*, 325 g butter, 225 g brown caster sugar, 30 g flaked almonds, 5 teaspoons baking powder*, 20 g Jacob Hooy speculaas spice mix, 1 teaspoon salt, 1 egg.
*Instead of baking powder and flour, you can also use self-raising flour.
Preparation: Mix the flour, brown caster sugar, speculaas spices, baking powder and salt thoroughly in a bowl. Add the butter and rub in with a fork until you have a smooth ball of dough. You can now use this to make speculaas biscuits and speculaas chunks. Speculaas biscuits: Roll out the dough on a buttered speculaas board. Remove any excess dough and place the speculaas biscuits on a buttered baking tray. If desired, sprinkle with flaked almonds. Bake in a preheated oven. Temp. 150–175°C (gas oven: mark 2 or 3). Baking time: 20 to 25 mins. Speculaas chunks: Roll out the dough to a thickness of 1 cm and place on a buttered baking tray. If desired, sprinkle with flaked almonds. Brush the top with a beaten egg. Then bake in a preheated oven. Temp. 150–175 °C (gas mark 2 or 3). Baking time: 45 to 50 mins.
cinnamon, nutmeg, cloves, allspice, ginger, coriander seeds, mace and cardamom. cinnamon, nutmeg, cloves, allspice, ginger, coriander seeds, mace and cardamom.
Instructions for use
Add to biscuit dough, cake batter or desserts to taste. Suitable for kruidnoten, speculaas and other traditional baked goods. Can also be used in hot drinks and sweet sauces.
Storage advice
Store in a cool, dry and sealed place. Keep out of the reach of children.
