Patisserie chez Myrtille

It seems there is all over Europe a bit of a hype going on about this typical Belgian caramelised biscuit. I guess you could compare it with gingerbread biscuits that are made around Christmas time in the UK.

In Belgium it is a national sport to eat them all year round and especially dipped in a cup of coffee.

Beside the classic biscuit from Lotus Bakeries, you can now also find Speculoos paste, which is like a spread to put on a sandwich and just taste so divine!

We also got Speculoos Ice cream, Speculoos cheese, Speculoos pate, whatever you can think of we probably got a Speculoos version of it!

Since I am living in the town where the factories are that produce these heavenly biscuits, I had a got at making my own version.
And you know what? They didn't turn out half that bad :)

Recipe Speculoos Biscuits

Makes about 30 regular sized biscuits

• 100g Soft butter
• 250g plain flour
• 250g Casonnade sugar (can’t really find that in the UK, so replace with dark muscovado sugar.
• 3g Bicarbonate of Soda
• 3g Speculoos spices (is mix of cinnamon, cloves, nutmeg, white pepper and ginger)
• 3g Salt
• 1 egg

Mix everything together and leave the cookie dough overnight in the fridge, so the flavours can mature.