Spicy Biscuits
Speculoos (Dutch: Speculaas Dutch pronunciation: [spekyˈlaːs], French: spéculoos, German: Spekulatius) is a type of spicedshortcrust biscuit, traditionally baked for consumption on or just before St Nicholas' feast in the Netherlands (December 5), Belgium (December 6),[1] and around Christmas in Germany. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat.
Speculoos dough does not rise much. Dutch and Belgian versions are baked with light brown (beet) sugar and baking powder. German Spekulatius uses baker's ammonia as leavening agent. Spices used in speculoos are cinnamon,nutmeg, cloves, ginger, cardamom and white pepper. Most Speculoos versions are made from white flour, brown sugar, butter and spices. Some varieties use some almond flour and have slivered almonds embedded in the bottom. Some Belgian varieties use less or no spice.
To make the dough, butter, sugar and spices are combined. The flour and leavening agent are mixed separately and then added. Bakers carefully ensure the dough doesn't heat up too quickly. The dough is stored in a cool place overnight to give the spices time to permeate the dough and add extra flavor.
Speculoos dough does not rise much. Dutch and Belgian versions are baked with light brown (beet) sugar and baking powder. German Spekulatius uses baker's ammonia as leavening agent. Spices used in speculoos are cinnamon,nutmeg, cloves, ginger, cardamom and white pepper. Most Speculoos versions are made from white flour, brown sugar, butter and spices. Some varieties use some almond flour and have slivered almonds embedded in the bottom. Some Belgian varieties use less or no spice.
To make the dough, butter, sugar and spices are combined. The flour and leavening agent are mixed separately and then added. Bakers carefully ensure the dough doesn't heat up too quickly. The dough is stored in a cool place overnight to give the spices time to permeate the dough and add extra flavor.
Learning Intention:To gain an understanding of what creaming butter and sugar is and how to do it correctly.
Tips & Techniques:-Ensure the butter is at room temperature as this makes it easier to work with and softer to beat.
-It is important that your biscuits are all the same size. -Give your biscuits time to cool on the tray before moving to the wire cake cooler. This stops them from crumbling when you pick them up. Food Preparation Skills Required:1. Measuring
2. Creaming 3. Mixing 4. Rolling |
Success Criteria:I can beat the butter and sugar together until well blended and fluffy.
I can create air pockets in the dough, which will help make the biscuits rise. I can use the hand beaters safely. Cooking Methods:1. Baking
Important Tools and Equipment:1. Large bowl
2. Wooden spoon 3. Baking tray 4. Fork 5. Cooling rack |