Home Recipes Schreculoos

Schreculoos

Nicolas Arnaud's take on this classical spicy biscuit

Debic Bakery Speculoos
cc810000-3386-ee4b-b202-08d86fb22646

Ingredients

Schreculoos

1000 g Debic butter Constant

1000 g brown sugar

300 g castor sugar

250 g eggs

75 g milk

2000 g flour

50 g mix 4 spices, special speculoos

10 g salt

30 g baking powder

Preparation

Schreculoos

Mix all dry ingredients into a snowy powder.

Add the liquid (eggs + milk) and knead into a pâte sable dough.

Reserve in the fridge for 24 hours.

Roll out on 5 mm and detail them with a mold or a cutter.

Bake at 160°C during 20 minutes.

Recipe tags Debic Bakery Speculoos cookie Nicolas Arnaud
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker