Butter Spekulatius

Ingredients:

150 g butter
200 g icing sugar
300 g flour
1 egg
1/2 tsp baking powder
2 tsp Spekulatius spice
Rolls or moulds for Spekulatius motifs

(If no Spekulatius spice is available, simply mix the following ingredients together:
Mix 1 tsp ground cinnamon with half a tsp ground cloves and cardamom together).

Preparation:

Mix the flour with the baking powder and place in a large mixing bowl. Make a small hollow in the centre and add the egg. Then sprinkle the icing sugar over the egg and distribute the butter in small pieces in the bowl.

Knead the shortcrust pastry with your hands. If the dough is a little dry at the beginning, just keep kneading. The warmth of your hands will soften the butter and it will spread better into the dough.

Once you have an even dough, wrap it in cling film and put it in the fridge for an hour.

In the meantime, preheat the oven to 180 degrees Celsius top/bottom heat.

After an hour, take the dough out and roll it out thinly on a floured work surface. If the dough is still too firm, simply knead it a little with your hands until it has softened a little.
(If you are using a Spekulatius roll, you will now need to determine the correct thickness of the dough. If the dough is too thick, the roller will not cut the individual Spekulatius properly. If the dough is too thin, the motifs will not show to advantage).

The roller opening should point downwards, otherwise the roller will be pushed out

Place the Spekulatius roll on the dough with the starting edge and the roll opening pointing downwards (otherwise the roll will fall out of the slider due to the pressure) and unroll it to the end with even pressure. Now take a thin knife or a cake scraper, take the individual motifs out of the dough and place them on a baking tray lined with baking paper.

If you are using Spekulatius moulds, flour them (don’t use too much flour so that the shape is still visible), press the dough into the moulds and cut off the excess dough. Then try tapping the back of the baking tin to release the moulded dough. Now place the Spekulatius on a baking tray lined with baking paper, spacing them out a little.

Bake the Spekulatius for about 10-12 minutes. As the baking time can vary, keep an eye on them. They should be golden brown.
After baking time, take everything out of the oven and let the Spekulatius cool on a wire rack.

Baking temperature:
Top/bottom heat: 180 degrees Celsius
Circulating air: 160 degrees Celsius

Baking time:
app. 80 minutes