Speculoos Biscuits

• What would we do at Christmas without speculoos? The pre-Christmas season would not be the same! The seasoned pastries are represented in various figures and are an integral part of both the supermarket and the Christmas market in the winter months. The origin of the Spekulatius biscuits is believed to be in the Netherlands or Belgium, but the Lower Rhine and Westphalia also make claims.
• The aromatic Christmas biscuits are very easy to make yourself and also offer vegan variants, as in the recipe presented.
• After baking, prepare a delicious tea or vegan mulled wine and enjoy!

Classic speculoos biscuits:

• Put the butter, sugar and egg in a bowl. Beat with a hand mixer until frothy. Stir in the speculoos spice or the alternative spices, lemon peel and ground almonds.
• Mix the flour and baking powder and knead everything into a dough. Wrap the dough in foil and put in a cool place for at least 1 hour.
• Preheat the oven to 200 ° C (top / bottom heat, 175 ° C convection).
• Roll out the dough thinly on a floured work surface. Cut out in different shapes. If you like it classic, you can use a special speculoos shape and press the dough into it.
• Place on baking sheets lined with baking paper and bake in the oven for 8 to 10 minutes until golden brown.

Vegan speculoos biscuits:

• Mix the spelled flour, baking powder, ground almonds, sugar, salt, lemon zest and speculoos spice (or the spice alternatives).
• Add vegetable milk and margarine and knead into a dough. Chill the dough for at least 30 minutes.
• Preheat the oven to 200 ° C (top / bottom heat, 175 ° C convection).
• Roll out the dough thinly on a floured surface and cut out with biscuit molds. Alternatively, use a special speculoos shape.
• Bake the speculoos biscuits for about 8 to 10 minutes until golden brown, allow to cool well.