400g Flour
200g sugar
200g margarine
1 egg
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon mace
1 teaspoon ground cloves
water
sliced almonds
Mix flour, sugar, baking powder and spices together. Rub in margarine. Create a well in the middle and add in the beaten egg. Mix together and knead into dough, adding water by the tablespoon full if necessary. Leave the dough to rest - allow it to cool but not chill completely as it is then too hard to roll.
Preheat the oven to 170C.Line a baking tray with baking paper. Roll dough out to 5mm thickness. Cut a rectangular shape to fit the baking try. Scatter sliced almonds over the baking paper and the dough onto the almonds. Bake for 12 - 15 minutes until done. Remove from oven and cut into rectangles whilst still warm.
You can, of course, leave out the almonds, and mould the dough into the traditional speculatius mould, or simply cut out shapes with the traditional cookie cutter.
200g sugar
200g margarine
1 egg
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon mace
1 teaspoon ground cloves
water
sliced almonds
Mix flour, sugar, baking powder and spices together. Rub in margarine. Create a well in the middle and add in the beaten egg. Mix together and knead into dough, adding water by the tablespoon full if necessary. Leave the dough to rest - allow it to cool but not chill completely as it is then too hard to roll.
Preheat the oven to 170C.Line a baking tray with baking paper. Roll dough out to 5mm thickness. Cut a rectangular shape to fit the baking try. Scatter sliced almonds over the baking paper and the dough onto the almonds. Bake for 12 - 15 minutes until done. Remove from oven and cut into rectangles whilst still warm.
You can, of course, leave out the almonds, and mould the dough into the traditional speculatius mould, or simply cut out shapes with the traditional cookie cutter.
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