Nicolas Arnaud's take on this classical spicy biscuit

Debic Bakery Speculoos
Schreculoos - photo1 | Debic



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.