Souvenirs and Speculaas
Of course I brought some souvenirs from Bruges. There are a lot of artisanal shops around town, most of them making chocolates. In one of the many little narrow streets I found the most adorable bakery, that sold not only my favorite Dutch pastry called 'speculaas', but also the moulds to make speculaaspop-cookies.
I saw the same moulds a couple of weeks ago in another store, in a Dutch open air museum, but then didn't buy them and have regretted it ever since, so this time I bought them right away. And now I'm going to share the recipe for speculaas with you. I know, it isn't really the season for speculaas yet, because people normally eat speculaas in autumn and winter around here (that's The Netherlands), but now that I finally have the moulds I want to try them immediately, of course!
What you need:
* 200 grams flower
* 100 grams butter
* 150 grams dark sugar
* 150 cc water
* little salt
* 20 grams speculaas spices (a mix of cinnamon, ginger, white pepper and nutmeg)
Preheat oven at 175 degrees Celsius (374 degrees Fahrenheit). Mix all ingredients together and knead to a firm ball of dough.
Press dough flat on the baking tin with bakery paper in between, thickness has to be 1/2 inch. Or if you have moulds (as I do have now, YAY!!) do as beneath:
Sprinkle a bit of flower in the moulds and press dough in mould. Knock mould to worktop to release dough from mould.
Cut away the residues.
Lay the speculaaspoppen on bakery paper on baking tin and bake for about 25 minutes.
That's all! Bon appetit!