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Gluten Free Recipes >
Speculaas
(Dutch Spice Biscuits)
Another hit with our sampling public. These are crisp and crunchy with a lovely spicy flavour. My husband says they're better than the wheat versions because they don't stick in your teeth! The recipe also has the advantage of making lots and lots - I usually get 50 to 60 biscuits from this mix. If the mix seems a bit sticky to handle when you make it, just add a bit more cake and biscuit mix. It varies a little, depending on something I haven't figured out yet (it did it with the traditional wheat ones as well!)
- 480g Gluten Free Goodies Cake and Biscuit Mix
- 2 level tsp Gluten Free Goodies Baking Powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp each ground cloves, coriander, nutmeg, and cardamom
- 225g softened butter
- 1 1/4 cups brown sugar (275g)
- 2 Tbsp milk
Rub butter into flour, baking powder and spices.
Add sugar and mix well
Add milk and mix well (use your hands!)
Leave the mix to stand for a few minutes, as the flaxseed fibre absorbs moisture and thickens the mix.
Roll out on a floured surface (use either baking mix or pikelet and waffle mix for flouring) to about 3mm thick. Cut into shapes with your favourite biscuit cutter.
Bake 15-20 minutes at 180C.
Remove to racks to cool, immediately. (They will stick to the tray otherwise….)
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