Dave Myers and Simon King want everyone to get into the kitchen this year, so here’s a recipe for everyone to love: speculaas.
“These are lovely biscuits,” says Myers. “They’re really popular in Holland and Belgium.”
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
2 tbsp very finely chopped candied peel
Flaked almonds (if wanted)
King adds: “If you don’t want to use flaked almonds, top them with sultanas or raisins, or ice them.”
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.
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.]
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!