This year we’re publishing a series of Christmas recipes for the delicious biscuits and cakes that we’re serving up in the Eden Bakery over the festive period for our Time of Gifts winter festival.
The first Christmas recipe is for speculoos: lovely spicy shortcrust biscuits traditionally made in Belgium, the Netherlands and Germany at Christmas time. We’ve made ours in the shape of Christmas trees, but they’re sometimes made with Father Christmas designs or even with holes in to allow them to be hung on Christmas trees.
- 100g plain flour
- 5g ground cinnamon
- 2g ground ginger
- 2g ground nutmeg
- 2g baking powder
- 2g salt
- 50g soft brown sugar
- 5g milk
- 75g butter
- 80g flaked almonds (for decoration)
- Preheat the oven to 180°C/350°F/Gas 4. Line a baking tray with greaseproof paper.
- In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, sugar, milk and butter until well combined.
- Using your hands, bring the mixture together as a dough.
- Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness.
- Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds.
- Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden brown. Set aside to cool on a wire rack, and then serve.