Ingredients
- 250 g self-raising flour
- 125 g caster sugar
- 2 tsp speculaas spices
- pinch of salt
- 100 g cold butter, cubed
- 60 ml milk
Speculaas spices
- 30 g ground cinnamon
- 10 g ground nutmeg
- 5 g ground aniseed
- 10 g ground cloves
- 5 g white pepper
- 5 g ground coriander
Instructions
To make the speculaas, combine all the ingredients in a small bowl.
In a large bowl, combine the flour, caster sugar, speculaas, salt and butter. Mix well. Add the milk and knead thoroughly for 5 minutes. Roll into small balls and place on baking tray lined with baking paper. Bake at 200°C for 15 minutes.
Geert Elzinga is the owner/chef of Essen Restaurant and Beer Cafe, Broadway 145, Ultimo, Sydney, (02) 9211 3805.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.