Speculaas Biscuits

Ingredients

• 100g/3½oz plain flour

• 1 tsp cinnamon

• ½ tsp ground ginger

• ½ tsp freshly grated nutmeg

• ½ tsp baking powder

• ½ tsp salt

• 50g/2oz soft brown muscovado sugar

• 1 tbsp whole milk

• 75g/2½oz butter

• 2 tbsp candied peel, finely chopped

• flaked almonds, to garnish (optional)

1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
2. In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined.
3. Using your hands, bring the mixture together as a dough.
4. Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness.
5. Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using.
6. Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve.

   Ingredienti:

– 100 gr farina

– 2 cucchiaini di cannella

– 1 cucchiaino di zenzero

– 1 cucchiaino di noce moscata

– 1 cucchiaino di bicarbonato

– 1 cucchiaino di sale

– 50 gr di zucchero di canna

– 1 cucchiaio di latte

– 75 gr di burro

– buccia di arancia candita finemente tagliata

Riscaldare il forno a 180°c.

Lavorate tutti gli ingredienti per ottenere l’impasto. Una volta formati i biscotti infornate per 15-18 minuti.

Facili!