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Schreculoos

Nicolas Arnaud's take on this classical spicy biscuit

Debic Bakery Speculoos

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

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.

Receptetiketter Debic Bakery Speculoos cookie Nicolas Arnaud

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