I could not believe that there wasn’t a recipe for Speculoos on the Zaar. Did a search while I was crunching down on a couple of them – the others I saved to dunk into my coffee. To my mind, there is no better cookie to enjoy with a cup of (very good) coffee. Thin, crunchy, spicy. They are perfection. Be sure to roll the dough out very thin (I’d say about 1/8th of an inch. Adapted from a recipe found on epicurious (I like my speculoos spicier).
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” She recommends serving as an accompaniment to roasted poultry or pork.
This recipe has been posted for ZWT II & my source is www.recipes4us.co.uk/Desserts%20and%20Puddings/Belgian%20Plum%20Flan. This recipe wasn’t very “Post Your Recipe” friendly as it expressed everything in both metric & US measurements, so I had to make a choice again (Time does not include cooling time)
Well, this is a multi-cultural recipe! It uses Challah bread, making it Jewish, Canadian strawberry jam, and is an English recipe. Go figure! This dessert is also a wonderful breakfast, topped with maple syrup!
This is a recipe from my greatgrandmother. So I can assure you it’s pretty old, so very traditional. This pie is eaten in the Brussel region in Belgium. It takes a some time to make, but it’s definitely worth it!
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