Dutch Speculaasbrokken
By foodiva
0 Picture
Ingredients
- 2 /3 cup butter 150 gram
- 2 /3 cup dark brown sugar 150 gram
- Dough
- 2 cups self-raising flour 250 gram2/3 cup butter 150 gram2/3 cup dark brown sugar 150 gram4 tablespoons Speculaas Spice Mixpinch salt4 tablespoons cold milk 45 mililiters
- Garnish
- milk for brushinghandful blanched almonds halved
Details
Adapted from cakieshq.com
Preparation
Step 1
4 comments
Anne van Gemert
5 June 2018
Could you clarify for me if it is really 4 Table spoons of speculaas n in this recipe and not 4 teaspoons. I’m just checking before I bake it. the boter koek recipe was great. My friends ate it in one sitting. thank you for all the work you have put in.
Reply
Rachel (Cakies)
6 June 2018
Hi Anne,
I do indeed use 4 tablespoons. However you can adjust the amount to your personal preference. I’m glad you enjoyed the boterkoek, hopefully you’ll like this one as well ?
Reply
Janie Sanderson
6 January 2018
Thank you so much for these wonderful recipes, I have made several. I really appreciate that you have included including metric weights and volumes as I much prefer them to cups etc. I notice on the Dutch Speculaasbrokken” recipe, that you have used self-rising flour. Can you please tell me how much all purpose flour and baking powder or baking soda to use to replace the self-rising flour? I have never used self-rising flour.
Many thanks,
Janie Sanderson
Reply
Rachel (Cakies)
18 January 2018
Hi Janie,
Whenever I need to replace self-rising flour I use this formula: Self-rising flour = flour + 10% baking powder.
In this case you need 250 grams self-rising flour, 10% of 250 is 25. So you’ll need 25 grams baking powder and 225 all purpose flour to get the needed 250 grams self-rising flour.
I hope this helps for future baking as well ?
Rachel
Reply
Leave a Reply Cancel reply
Your email address will not be published. Required fields are marked *
Notify me of new posts by email.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Review this recipe