John Myers
Ingredients for 1 servings:
- 200 g butter or 180 g vegetable oil
- 150 g brown cane sugar, possibly more, up to 300 g
- 1 egg(s)
- 200 g wholemeal spelt flour
- 200 g hazelnuts, ground
- 1 pack of speculoos spice, 16 g
- 1 tbsp water or rum, if needed
- n. B. powdered sugar, possibly refined with speculatius spice or vanilla
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes
wholesome
Cream the butter until fluffy, gradually add the sugar, egg, and spices, then knead in the flour and nuts. If the dough is too dry, add 1 tablespoon of rum or water. Chill the dough for at least 1 hour. Then shape the croissants. Roll the dough into rolls and cut off pieces, then bend them into semicircles and place them on baking sheets lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. The exact baking time depends on the size and thickness of the croissants. They will be fragrant and brown on the outside when they are ready. Dust with powdered sugar while still warm. They will keep for several weeks if stored properly.
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