Speculaas Cookies
Ingredients
- 135 gr butter (me: + 1 tbsp)
- 100 gr brown sugar
- 200 gr protein flour.medium
- 50 gr almond flour (I use flour)
- 7 gr speculaas powder
- 1 tbsp liquid milk
- pinch of salt
How to make
- 1. Mixer butter and brown sugar only until smooth, add liquid milk, mix well.
- 2. Enter the flour while sifting, stir with a spatula to taste (if it feels soft, you can add a little flour or vice versa if it is too dry you can add a little butter).
- 3. Sprinkle the mold with flour, roll the dough on top of the mold.
- 4. Remove from mold, cut with ring cutter size 9 cm.
- 5. Arrange on a baking sheet lined with baking paper, bake at 180°C for 20 minutes until golden brown (depending on your oven).
Note
- I use brown sugar, not palm sugar or palm sugar.
- Do not knead or stir the dough continuously, otherwise the cookies will be hard.
- Initially the mold will feel sticky, over time it will be easier to print without sowing too much flour because the details are less visible if the flour is too thick.
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