Servings: 25 cookies
Calories: 120kcal
Ingredients
Instructions
- Make sure the butter is at room temperature.
- Beat the butter with the brown sugar and caster sugar until fluffy. Add the egg and mix well.
- Sift the flour, cinnamon, speculaaskruiden, bicarbonate of soda and salt. Mix this with the butter-sugar mixture.
- Add the milk and knead the dough into a cohesive ball.
- Wrap the dough in plastic wrap and let rest in the refrigerator for at least 30 minutes, preferably overnight.
- Set out the speculoos boards
- Roll the dough into a sausage at the height of the figure.
- Place the dough sausage in the center of the figure. Push the dough out with 2 thumbs in such a way that the shape is filled. Repeat a maximum of 2x.
- Pass your hands along the edge and push the dough just off the edge without damaging the figure.
- Take a knife and cut away the excess dough.
- Remove the figure from the mold and start with the thickest side.
- Alternatively, you can turn the board over and knock it on the table for a while with the thickest jug facing down.
- Place the figure on a baking sheet. Make sure the baking sheet is filled with figures of similar size to have no difference in baking time.
- Bake in a preheated 18°C oven for 10 minutes.
- Allow to cool. Tasty!
Voedingswaarden
Calories: 120kcal
Tips
- To easily remove speculoos from the mold, the dough must be sufficiently cold (and therefore starched). Do not hesitate to put the dough back in the fridge (or even in the freezer) for a while
- Speculoos boards make nice by rinsing them in warm water (preferably without soap).
- Is it difficult or still a leftover? Roll out and cut out cookies.
