Dutch speculaas

Ingredients for Dutch speculaas

Instructions for Dutch speculaas

To prepare the Dutch speculaas recipe, please follow these instructions:

Mix the flour with sugar, spice and brunkage deer yew salt. Chop the margarine in and crumble with fingers. Add the nuts. Gather the dough quickly with water, it should be smooth and uniform.

Wrap the dough in foil and let it rest for my 1 hour, preferably overnight – it must be quite firm. Roll the dough out on a floured board for approximately 2 ½ mm. thickness. The stick-out with molds of different animals and humans or in fairly large round or square cakes.

Put on baking sheet with wax paper. Bake at 200 degrees C for about 10 minutes, depending on the size of the kagernes. Cool on wire rack. Stored in cans.

Tips:
The Dutch Santa Claus should take around the Netherlands on 5. December and among other things lie this cake and other goodies in the clogs that are put forward to him.