Articles tagged as Speculaas (view all)

Apple Galette with TKI Pie Spice or Speculaas Spice

28 October, 2022 0 comments Leave a comment

adapted from Samantha Seneviratne

1 cup/130 g ap flour
½ cup/60 g whole wheat flour
2 tablespoons granulated sugar
¾ teaspoon kosher salt
10 tablespoons/140 grams cold unsalted butter (1¼ sticks), cut into small (1/4 to 1/2 inch) pieces, & placed back in the fridge til just before you're using them
4 tablespoons/60 milliliters ice water
1 large egg, lightly beaten, for brushing
Sanding sugar, for sprinkling (optional)
For the apples:
Slice 4 medium or 3 large apples into thin slices. Mix with:
Juice of ½ lemon
75 g brown sugar
Zest of a lemon
1.5 tablespoons cornstarch
1 teaspoon TKI Pie Spice or Speculaas Spice

Whisk the flours, sugar, and salt together.Toss the butter in the dry ingredients, then press the pieces of butter til flat (yes, this is a less fussy version of Stella Parks' pie dough). Make a well and pour the water into it, then knead the dough together until it just coheres. Flatten into a disk and refrigerate for at least an hour.

While the dough is resting, peel, quarter, and core the apples. Mix the lemon, sugar, and cornstarch, as well as whichever spice blend you'd like (we must confess to a preference for the Speculass Spice here) together in a large bowl. Add the apples to the mixture and stir gently until all pieces are coated. We like to add an extra apple because we like to stuff the galette, but you do whatever works for you.

Flour your rolling surface and roll the galette into a rough 13" circle. Leaving a 2+" margin, mound the apples in the middle or arrange them into a design of your choosing. Fold the edges over the top of the galette, brush them with beaten egg, and sprinkle with sugar, if using. Pour any remaining liquid from the apples in the very center and pop the galette into the oven on a parchment covered half sheet pan. 

Cook at 400 degrees for 55 minutes.

Serve with Crème Anglaise or vanilla ice cream.

Recipe for cookies using our Speculaas Spice

03 December, 2021 0 comments Leave a comment

Brown Sugar Crinkle Cookies

¾ cup butter, softened
1 cup brown sugar (dark is better)
1 egg
¼ cup blackstrap molasses
2 ¼ cups flour
2 teaspoon baking soda
2 teaspoons Speculaas Spice (if you don’t have Speculaas use 1 teaspoon cinnamon, 1 teaspoon ginger and ½ teaspoon cloves)
½ teaspoon cinnamon
¼ teaspoon salt
½ cup white sugar mixed with 1 teaspoon Speculaas Spice or ¾ teaspoon cinnamon and ¼ teaspoon ginger or cardamom (for rolling cookies)

    In a small bowl whisk together the dry ingredients – flour, baking soda, Speculaas Spice, cinnamon and salt.

    In the bowl of a mixer cream together butter and sugar until light and fluffy.  Add the molasses and egg, mix until combined.  Slowly add in the dry ingredients and mix well.

    Scrape the cookie dough into the small bowl, cover and chill for at least 1 hour.  Line a plate or baking sheet (aka ¼ sheet pan) with wax or parchment paper.  Using a small scoop, portion out dough and roll into 1 inch balls.  Roll balls in sugar, place dough balls on lined baking sheet and chill for another 30 minutes or longer. 

    When ready to bake, preheat oven to 375 degrees.  Place 3 inches apart on a parchment covered cookie sheet.  Bake for 8 to 10 minutes until cookies are puffed and slightly cracked.  Let cool on cookie sheet for 5 minutes before placing on a cooling rack.

    Makes approximately 3 ½ dozen cookies.

    **Please also try Jill Lightner's wonderful Speculaas cookie recipe in the Seattle Times.