Jacob Hooy Speculaas Spices 1 Kilogram
Jacob Hooy Speculaas Spices 1 Kilogram
Regular price
€39,43
Sale price
€39,43
Regular price
€39,43
Tax included.
Shipping calculated at checkout.
Low stock
Speculaas spices
Jacob Hooy speculaas spices
Ingredients
Cinnamon, nutmeg, cloves, allspice, ginger, coriander seed, mace, cardamom
Usage
Ingredients for speculaas cookies or speculaas chunks: 500g self-raising flour (or 500g all-purpose flour and 5 tablespoons baking powder), 325g butter, 225g brown caster sugar, 30g peeled or flaked almonds, 20g speculaas spices, 1 teaspoon salt, 1 egg. Mix the flour (or all-purpose flour and baking powder), sugar, speculaas spices, and salt. Then add the butter and knead until a smooth dough forms. Refrigerate for 1 hour. For speculaas cookies: Roll out the dough on a buttered cookie board and fill in the shapes. Trim away any excess dough. Press flaked almonds on top, if desired. Turn the board over onto a buttered baking sheet. For speculaas chunks: Roll out the dough to a thickness of 1cm and place it on a buttered baking sheet. If desired, press in the peeled almonds and brush the top with a beaten egg. Place the baking sheet in a preheated oven at 150-170 degrees Celsius (gas mark 2 or 3). Bake for 20-25 minutes for the speculaas cookies and 45-50 minutes for the speculaas chunks.
Save
Store in a dry place and tightly closed.
Manufacturer / Distributor
Jacob Hooy & Co. BV, National Highway 119, 1906 BG Limmen
Jacob Hooy speculaas spices
Ingredients
Cinnamon, nutmeg, cloves, allspice, ginger, coriander seed, mace, cardamom
Usage
Ingredients for speculaas cookies or speculaas chunks: 500g self-raising flour (or 500g all-purpose flour and 5 tablespoons baking powder), 325g butter, 225g brown caster sugar, 30g peeled or flaked almonds, 20g speculaas spices, 1 teaspoon salt, 1 egg. Mix the flour (or all-purpose flour and baking powder), sugar, speculaas spices, and salt. Then add the butter and knead until a smooth dough forms. Refrigerate for 1 hour. For speculaas cookies: Roll out the dough on a buttered cookie board and fill in the shapes. Trim away any excess dough. Press flaked almonds on top, if desired. Turn the board over onto a buttered baking sheet. For speculaas chunks: Roll out the dough to a thickness of 1cm and place it on a buttered baking sheet. If desired, press in the peeled almonds and brush the top with a beaten egg. Place the baking sheet in a preheated oven at 150-170 degrees Celsius (gas mark 2 or 3). Bake for 20-25 minutes for the speculaas cookies and 45-50 minutes for the speculaas chunks.
Save
Store in a dry place and tightly closed.
Manufacturer / Distributor
Jacob Hooy & Co. BV, National Highway 119, 1906 BG Limmen
