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Hairy Bikers Christmas recipe: speculaas |
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The Hairy Bakers Christmas Special (11 December, BBC2/13 December, BBC2 Scotland) is a one-off seasonal show from Dave Myers and Simon King.
The duo travel the country cooking up both traditional festive goodies and some "baking biker originals" - which means giving mince pies a new twist and making some sideboard-bending turkey and ham pies.
The Hairy Bakers want everyone in the kitchen this Christmas, so here's their recipe for speculaas.
These are lovely biscuits," says Myers. "They're really popular in
Holland and Belgium." King adds: "If you don't want to use flaked
almonds, top them with sultanas or raisins, or ice them."
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Ingredients (makes about ten)
100g/4oz plain flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp grated nutmeg
1/2 tsp baking powder
1/2 tsp salt
50g/2oz soft brown muscovado sugar
1 tbsp milk
75g/22/3oz butter
2 tbsp very finely chopped candied peel
Flaked almonds (if wanted)
1 Heat oven to 180°C/fan 160°C/gas 4. Place the flour, cinnamon,
ground ginger, nutmeg, baking
powder, salt, sugar, milk, butter and
candied peel into a bowl. Combine
then mix together to form a dough.
2 Roll the dough out thinly. With
a cookie cutter, stamp out your
festive biscuits. Press some almond
flakes into the biscuits if you fancy –
the toasted almonds taste great.
[If you intend to hang the biscuits on
the tree, poke a hole in the top of
each one with a skewer.]
3 Place the biscuits onto a baking
tray that's been lined with silicone
baking parchment and bake for 15–18
mins. Allow to cool on a baking rack.
Decorate if you like, or just dunk them
in your coffee!
**
Now see the Hairy Bakers' special bread recipes - Newcastle Brown Ale and cheese bread and a farmhouse white loaf.
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