Tasty little gingerbready biscuit chunks

We love visiting the Netherlands and our friends who live there in Noord- Brabant; we always have such fun and such a good time. Being foody people we really enjoy all the delicious meals our friends cook, and we also sample plenty of specialities to the region when we are out and about. I have a recipe book of specialities from the region; it’s written in Dutch so I do struggle a little, but thanks to Google Translate all is well. I am very fond of anything with ginger, so there are plenty of different cakes, biscuits, sweets etc to try over there, and i generally bring Dutch ginger cake home with me! Another gingery speciality is speculaas – a crisp biscuit just right with a cup of coffee. Over here in England most people know Speculaas or Speculoos spread otherwise known as biscuit dough spread.

Here’s a recipe from my Brabant cookery book:

Speculaas biscuit bites

  • 8 oz self-raising flour
  • 4 oz butter, cut into small pieces
  • 5 oz brown caster sugar
  • pinch of salt
  • 2 tbsp milk
  • 1 oz gingerbread/ginger-cake/parkin, crumbled
  • 20 peeled blanched halved almonds
  1. add the butter to the flour and rub in
  2. then add brown sugar, gingerbread, salt and rub together
  3. add the milk and form into a dough, kneading until it is all evenly mixed
  4. let the dough rest overnight then roll out to approx ⅓ inch thick
  5. place on a greased baking tray and press the halved almonds at random intervals
  6. bake for 45 mins at 150º C, 300º F, gas mark 2 and bake for 45 mins until light brown
  7. let the biscuit cool an harden  on the baking sheet then break into chunky pieces, trying to get an almond on each

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