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250g patent flour
1 teaspoon baking soda
140g soft dark brown sugar
2 teaspoons gingerbread spices
a pinch of salt
150g cold butter, in cubes
4 tablespoons milk
rice flour, to dip the mold in
Come Sunday there will be no recipe on snazzie but instead we will bake Hello Kitty Speculaas Biscuits today. Tomorrow Sinterklaas will arrive in the Netherlands and you need two days to make speculaas.
On day 1 you make the dough, on day 2 you bake the cookies. That means getting up early because the cut out cookies also have to cool for at least 2 hours in the fridge, lucky for us the baking goes quickly!
How to make Hello kitty Speculaas Biscuits
Measure, weigh and place the first 5 ingredients in a bowl.
Stir everything together until well combined.
Add the cold butter cubes to the flour mixture.
Rub the butter cubes into the flour mixture with your fingertips.
Add the milk to the coarse dough crumbs.
Knead until the dough is smooth.
Wrap the dough in a bees wax cloth.
Place the dough in a clean bowl.
Place the bowl in the fridge overnight.
Day 2
Place a sheet of waxed paper on the baking tray
Dust your workspace generously with rice flour.
Roll the dough out to a thickness of 1½ cm.
Dip the mold and the stamp into the rice flour.
Use the stamp to press faces into the biscuits.
Place the baking tray with the Hello Kitty's in the refrigerator for at least 1 hour and preheat the oven to 170°C
Place the biscuits with some distance on the tray.
Place the biscuits in the fridge for a (few) hour(s).
Bake the biscuits for 12-15 minutes.
Firstly let the speculaas cool on the baking tray.
Then transfer the Hello Kitty biscuits to a wire rack
The Hello Kitty's taste like the Sinterklaas time of the year!
Lots of fun at the Sinterklaas arrival!