SCONES WITH SPECULOOS
“Speculoos” is the most famous biscuit in Belgium. It has a caramelised cinnamon taste.
Traditionally, speculoos were baked for the celebration of “Sinterklaas” on the 6th of December. Sinterklaas is the European version of Santa Claus.
Today the biscuits are baked all year round and exported around the world.
In Belgium, each bakery will have their own recipe.
I was on a Delta airlines flight from Panama to Washington DC and they served my good old Belgian biscuits on the plane with coffee!
What do you need? for 6-8 scones
• 100 gram speculoos biscuits (if you can’t find them, use ginger biscuits)
• 300 ml pouring cream
• 200 ml whipping cream for serving
• 2 tbsp. white sugar and 1 tbsp. for the whipping cream
• 1 pinch of salt
• 2 cups of self-rising flour and some extra for dusting
• 1 sachet (2tsp.)baking powder
Preheat the oven on 180 ⁰C.
Pulverise half of the biscuits in a food processor, crumble the other half by hand.
Blend the flower, 2 tablespoons of sugar, biscuit powder and baking powder in a big bowl, add the pouring cream. Knead until you get a nice and smooth dough. You might have to add some flour if the dough still sticks to your fingers. If too dry, add some milk. (tiny bits at the time).
Add the biscuit crumbs. Knead until all the crumbs are evenly spread-out through the dough and make a ball.
Place some baking paper on an oven tray. Put the dough on top and dust with flour. With a dough pin, roll into a rectangle of approximately 3-4 cm thick.
Cut in squares of 6-7 cm and make them round by hand (but keep them flat).
Make your hands wet and tap on top of the scones, which will give the scones the light brown colour after baking.
Place in the oven 15-18 minutes (or until no more dough sticks on a needle when you prick them).
In the meantime whip the whipping cream with 1 tbsp. of sugar.
When ready, take the scones out of the oven and cool on a rack.
Serve while still warm with the whipped cream.
© Magali Schockaert and Gourmetonboard.com, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.