John Myers
Baking: Speculoos Biscuits
The perfect baking: speculoos biscuits recipe with a picture and simple step-by-step instructions.
- 250 g Spekulatius
- 50 g Raw cane sugar
- 2 piece Eggs
- 100 g Butter
- 1 pinch Salt
- 200 g Yogurt
- 150 g Spelled flour type 630
- 1 packet Baking powder
- 2 teaspoon Speculoos seasoning
- 4 tablespoon White wine jelly
- 150 g White couverture
- 100 ml Cream
- 1 teaspoon Speculoos seasoning
- Chocolate crunch
- Grate the speculoos and mix with sugar, butter, eggs and salt.
- Mix flour with baking powder and add to the dough together with the spiced biscuits and yoghurt and work into a heavy batter.
- Grease and crumble a springform pan (this is unnecessary with my QVC form with a glass bottom and silicone rim) and pour in the dough and smooth it out.
- Bake in a preheated oven at 180 degrees circulating air for about 35 – 45 minutes. (Toothpick sample).
- After cooling down, coat with wine jelly (mulled wine jelly or other jams are also possible).
- Melt the chocolate in the cream in a saucepan and season with spiced speculoos. Pour through a sieve if lumps form. Let the ganache sit for a few hours and then cover the cake with it. Decorate with chocolate crunch or other decorative material.
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