Speculoos cookies and speculoos cream recipe

Recipe for delicious homemade spiced speculoos cookies and spiced cream.

4.34 z 6 ocen

Prep Time 30

Cook Time 14

Total Time 44

Course Cookies, Preserves

Servings 2 batches

Calories 345 kcal

Prepare the spice mix by combining all ingredients together.
1 tablespoon ground cinnamon, 1.5 teaspoons ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground white pepper, 1/4 teaspoon ground anise
In a mixer bowl, place the soft butter and sugar and beat on high speed.
115 g butter, 100 g sugar
Add the spice mix to the flour and mix thoroughly.
185 g wheat flour - all-purpose, 3.5 teaspoons cookie spice mix
Add the egg to the butter and beat.
1 egg
Pour in the flour with the spice mix and mix.
Finally, briefly knead the whole mixture, wrap it in cling film and chill in the refrigerator for several hours - I left it overnight.
After chilling, roll out the dough into a thin sheet and cut with a fluted pastry wheel, or cut out with cookie cutters.
Bake at 180 degrees (top/bottom heat mode) for about 12-14 minutes.
After baking, the cookies are still a bit soft, but they become crispy as they cool.

To prepare the cookie cream, transfer half of them to a food processor (or a sturdy bag) and crush thoroughly until fine.
about 230-250 g speculoos cookies
Add the sweetened condensed milk, butter, and unsweetened milk (you can pour in half first, and add the rest until the desired consistency is reached).
75 g sweetened condensed milk, 50 g butter, about 100 ml unsweetened condensed milk
Store the cream in the refrigerator.

Caloric value of the finished cream - with the products I used, it's approximately 360 kcal per 100 g.

Enjoy!

Servings: 100gCalories: 345kcalCarbohydrates: 38gProtein: 6gFat: 18g

Keyword speculoos cream, spiced cookies

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