Herbal nuts

Ingredients for 1 servings:

• 250 g self-raising flour with baking powder
• 125 g raw cane sugar, brown
• n. B. Speculoos spice, 1 – 2 tbsp
• 100 g butter flakes, cold
• 75 ml milk
• 1 pinch of salt
• some flour for dusting

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

a Dutch recipe

First things first: If you can’t find self-raising flour, simply mix 250g of fine flour with half a sachet of baking powder. Sift the flour with the baking powder, speculatius spice (1-2 tablespoons depending on your taste; two tablespoons is very herb/spice intensive), and a pinch of salt into a bowl. Add the butter in small pieces. Add the milk and quickly knead everything into a smooth dough. Form a ball and wrap the dough in a bag and place it in the refrigerator for 30 minutes. Then divide the dough into 4 pieces. Shape the pieces into logs. Cut off pieces from the logs and form them into small balls. Dust with a little flour while shaping, if necessary. You should have about 75 logs (you can also make the balls a little larger, but then there will be fewer). Place them on baking sheets lined with baking paper, leaving enough space between each one. Bake in two batches at 170°C (top/bottom heat) for about 15 minutes, or once on two baking sheets at approximately 150°C (convection oven), if the temperature allows. The herb nuts can be slightly browned. The baking time also depends on the size of the herb nuts, so it’s a good idea to keep an eye on them during their time in the oven. When the herb nuts are done, remove them from the oven and let them cool on a wire rack.