my Christmas bakery has opened and this year I didn’t only make the very traditional German Christmas biscuits such as Vanillekipferl and Lebkuchen but also, so to speak, a Scottish-German co-production: Insanely easy to make (also no special tools or cookie cutters required) and with its buttery, slightly spiced taste and melt-in-your-mouth texture it could really become a Christmas staple for us.
I proudly present: Speculoos Shortbread – crumbly, sweet and it just tastes like Christmas. Another bonus: you won’t need a cookie cutter to make them, just a large glass or tumbler, so they are just perfect for Christmas cookie newbies!
- 600g flour
- 220g sugar
- 1 salt
- 2 tsp speculoos spice
- 350g soft butter
- 1 egg
- 30g brown sugar
In a big bowl combine flour, sugar, salt and speculoos spice. Add butter and egg and knead with hands until a smooth dough forms. Flatten the dough a bit, wrap it in cling foil and let it chill in the fridge for approx. 30 minutes.
Preheat the oven to 200° C.
Roll out the dough on a lightly floured work surface approx. 1 cm thick. Dip a large glass of about 7 cm Ø in flour and cut out slices from the dough. Place these on a tray lined with baking paper and sprinkle thinly with brown sugar.
Bake the biscuits for 15 minutes, then take them out of the oven and let them cool for 5 minutes. Now cut the biscuit circles into sixths – like when cutting a cake – and let cool completely.
Mmmmhh .. the scent! Here at the Zebra house, it is already Christmas time: From biscuits to the Christmas tree (including gifts below), everything is ready – now we some time to relax until Christmas and I hope you do too!
Stay sweet & HAPPY BAKING!