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Speculaas Biscuits

Speculaas Biscuits
Speculaas is a traditional Dutch biscuit made with a delicious spice blend of cinnamon, nutmeg, ginger, cardamom & cloves. This is a version using more nutrient dense flours, a mix of brown rice flour, almond meal & spelt flour. Traditionally, these biscuits are pressed into a decorative wooden mould before baking, usually in the shape of a windmill, boat, woman or man. If you do not have the wooden moulds to shape the biscuits you can create normal round biscuits. 
 
If you do use the wooden moulds to shape your cookies don’t forget to put them in the fridge to set before baking. Putting them in the fridge for 20-30 minutes allows them to firm up and it will help keep their shape once baked. 
 
Happy sprouting, baking & cooking!
X Danielle
 
 
 

Speculaas Biscuits

Ingredients

120g brown rice flour

50g blanched almond meal

50g spelt flour

30g tapioca flour

150g coconut palm sugar

¼ tsp baking powder

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp ground cardamom

½ tsp ground cloves

125g fridge cold ghee or butter

Instructions

Add the brown rice flour, almond meal, tapioca flour, coconut palm sugar, baking powder and all of the spices into a bowl. Mix until combined and then sieve into another bowl to make sure there are no lumps and all of the ingredients are mixed together well.

 

Chop the ghee or butter into small pieces and add to the flour mixture. Using your fingertips rub the butter into the flour mixture.  Continue this process until you have a smooth dough, this will take approx. 5-10 minutes.

 

Preheat your oven to 180°C. Line a baking tray with baking paper.

 

Remove a small amount of the dough, dust the wooden mould with some brown rice flour and press the dough into the mould. Remove from the mould, trim the edges and place the biscuit on the baking tray. If you do not have a wooden mould, simply roll the dough into a ball, pop it onto the baking tray and press it down into a circle. Continue this process until you have used up all of the dough.

 

Pop the baking tray into the fridge for 30 minutes to allow the biscuits to firm up so that they will hold their shape when baked. This step is important, if you do not allow the dough to firm up in the fridge you will loose the shape the mould has left in your dough.

 

Then bake in the oven for 20 minutes until golden brown.  Allow to cool for 20 minutes before removing from the tray to serve.

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