THE FESTIVAL CARNET
Brown Sugar Christmas Speculoos Biscuits
Fine rectangles with brown brown brown sugar, cinnamon and spices. A paste pressed, rested and simply striated with a fork.
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Fine rectangles with brown brown brown sugar, cinnamon and spices. A paste pressed, rested and simply striated with a fork.
Prepare the ingredients before starting and leave enough room to cool the batches. The times indicated are benchmarks: the edge, underside and texture of the cookie count more than an exact minute. The recipe is proposed for the family kitchen.
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The preparation step by step
Weighing the spices
Weigh flour, sugar, milk and butter separately. Mix 250 g of flour with cinnamon, ginger, nutmeg, bicarbonate and salt. The mixture of spices perfumes the whole dough: do not sprinkle it only on cookies.
Soften the butter
Cut the 125 g of butter into dice and let them become flexible, without melting them. Crush them with a spatula in the bowl until there are no more large cubes left.
Add the brown
Work the 130 g of brown sugar with the butter for 2 minutes in the spatula. Crush the small clumps of sugar against the edge. The mixture remains brown and a little granular; it does not need to whiten.
Fold in milk
Pour the 35 g of milk in three additions. Stir after each addition to distribute it. If the butter seems to separate slightly, do not add extra milk: the flour will combine the mixture.
Shapes the dough
Add the dry ingredients twice and mix with the spatula. Press the crumbs with the hand just enough to form a paste. Stop as soon as there is no more dry flour.
Let it rest
Flattened into a rectangle of 2 cm, covers and refrigerates for 2 hours. This rest firms the butter and lets the flavour spread. The dough can also spend a night in the refrigerator, well packaged.
Cutting of fine rectangles
Preheat the oven to 170 °C, conventional oven setting (no fan). 3 mm between two sheets of paper. Cut rectangles 4 x 6 cm. Draw three very light furrows with a fork, without crossing the dough.
Cool the cuts
Arrange rectangles 2 cm away on cold plates. Refrigerate the plates for 10 minutes if the dough has become soft. Gather the offcuts to complete the cuts; plan three batches of comparable size.
Cooked to golden brown edge
Bake one baking tray at a time for 10 to 12 minutes, up to 36 minutes for all three batches. The dough is already brown, so watch the edges and underside: they should darken slightly. The center remains a little flexible at the end of the oven.
Wait for the crisp
Leave the biscuits on the plate for 5 minutes and then 25 minutes on a rack. The crisp appears as it cools. Store them dry only when they are cold.
Conservation. Store completely cold cookies in an airtight box, in a cool and dry room. Consume them within 5 days. Separate the filled biscuits from those that need to stay crunchy.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
One plate, one thickness
Group pieces of comparable size on the same plate. Keep the second baking tray cold: a paste placed on hot metal would melt before cooking.
The dough becomes sticky
Put it back in the fridge for 10 minutes instead of adding large amounts of flour. Repeat the display between two sheets of baking paper.
Questions Before You Start
Can I make the dough the day before?
Yes for this cookie dough: keep it covered in the refrigerator for a maximum of 24 hours, then soften it a few minutes before spreading it.
Why are my cookies hard?
A long kneaded dough or prolonged cooking makes the cookie firmer. Stop the mixture as soon as the dough gathers and monitors the edge during cooking.
How to predict the preparation time?
The cooking time corresponds to the cumulation of the planned batches. Rest includes cold and cooling; a still sticky decor requires extra drying before storage.
Belgian speculoos or Dutch speculaas?
Traditions and spice blends vary. This homemade recipe uses cinnamon, ginger and nutmeg; for a more spicy evocation of the speculaas, add 0.5 g of cardamom and 0.25 g of ground cloves, without changing the other quantities. It is not presented as a single regional formula.
Can I follow this sheet at Thermomix?
The above gestures are manual. Cookidoo offers guided recipes of speculoos adapted to the models indicated; use their instructions and their proportions if you want to work with the robot. This sheet does not invent time or speed for its own dough.
The recipes and creations cited
Find the guided recipes or creations of their author on the sites below. The sheet of this book remains an independent house proposal.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
More treats for your Christmas table
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