Christmas cookies
Traditional Speculoos Cookies from Bloch are crunchy, lightly-spiced biscuit ànd a Belgian specialty. This recipe for Speculoos will please everyone!
Recipe from Bakery Bloch Ghent
Ingredients:
- Butter 330 gr
- Brown sugar (dark) 730 gr
- Water 200 gr
- Flower 1000 gr
- Sodium bicarbonate 13 gr
- Cinnamon 11gr
- Speculoos spices 3 gr
Preparation:
- mix butter and sugar well with a food processor
- add water and mix sieve flour with sodium bicarbonate + add spices
- knead into a crumbly dough
- make 2 flat packets and wrap them in foil and leave to rest for 24 hours
- roll it out to a thickness of 4 mm and cut it
- baking 175° Celsius, 8 to 12 minutes
And there you have them.... the delicious fresh speculoos from Bloch. Enjoy!!!
Tip: You can store the cookies for weeks in airtight containers. This also means they're perfect for gift-giving as they store and ship well!