Warn your guests before they take a bite! The addition of the red pepper really gives my own interpretation of the classic speculaas a definite kick…..
For 24 speculaas
110 grams soft butter
150 grams light muscovado sugar
2 grams salt
50 milliliter milk or buttermilk
250 grams sifted flour
10 grams baking powder
10 grams ground cinnamon
5 grams ground nutmeg
5 grams ground cloves
5 grams ground ginger
3 grams ground white pepper
1/4 teaspoon ground dried red chili pepper
Place the butter, the muscovado sugar and the salt in a mixing bowl. Beat with an electric mixer until creamy.
Add the milk, the flour, the baking powder and all the spices and knead into a ball.
Wrap in cling film and leave to rest in the refrigerator for 1 night to allow the flavors to develop.
Preheat the oven to 150°C (300 °F). Cover a cookie sheet with baking paper. Draw the shape of a chili pepper and cut out. Roll out the dough to a 1/4 cm thickness. Place the paper shape on dough and cut around it with a sharp knife. Bake the speculaas in the middle of the oven for 30 minutes. Take the cookie sheet out of the oven and let them cool completely on the sheet.
This post is also available in: Dutch