Jacob Hooy Speculaas Spices 250 Grams
€10,43
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Jacob Hooy Speculaas Spices 250 Grams
Jacob Hooy Speculaas Spices 250 Grams
Regular price
€10,43 EUR
Regular price
€10,33 EUR
Sale price
€10,43 EUR
Unit price
/
per
Taxes included.
Shipping calculated at checkout.
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Bestel voor 16:00, donderdag in huis
Gratis verzending vanaf €50
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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
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