Speculaas herbs Jacob Hooy (sachet)

€3.95
In stock
Tasty pure speculaas herbs of Jacob Hooy. Taste the winter with this delicious herbal mix.

Are you going to make something tasty for Sinterklaas or do you just want to taste the spicy winter feeling?
From Jacob Hooy we have therefore a bag with Speculaas herbs. These herbs can be used perfectly in all your own creations, but for example also by your waffles, bread mix or pancake mix. How far does your inspiration go?

This bag contains 60 grams of the following spices: cinnamon, nutmeg, cloves, allspice, ginger, coriander seed, mace, cardamom.
As you can see, without any strange additives.

More Information
SKU JacobHooy-Speculaaskruiden
Brand Jacob Hooy
Diet Type Low Carb, Vegan
Protein diet: usable in fase 1, 2, 3, 4, After the protein diet
Contents 60 gr Speculaas herbs
Preparation

Use
Necessary for speculaas or speculaas chunks: 500g self-rising baking flour (or 500g flour and 5 tablespoons baking powder), 325g butter, 225g brown caster sugar, 30g peeled or shaved almonds, 20g speculaaskruiden, 1 teaspoon salt, 1 egg. Mix the baking flour (or flour with baking powder), sugar, spices and salt. Then add the butter and knead until you get a smooth dough ball. Put in the fridge for 1 hour. For speculaas: roll out the dough on a buttered speculaas board and fill the figures. Cut away the excess dough. If necessary, press shaved almonds onto it. Turn the board over on a buttered baking tray. For speculaas biscuits: roll out the dough to a thickness of 1cm and place on a buttered baking tray. Press in any peeled almonds and brush the top with a beaten egg. Place the baking tray in a preheated oven, temperature 150-170 degrees (gas oven position 2 or 3). for 20-25 minutes for the speculaasjes and 45-50 minutes for the speculaasbroken.

Ingredients
  • Note: Keep dry, cool, dark and closed.
  • Composition: cinnamon, nutmeg, cloves, allspice, ginger, coriander seed, mace, cardamom
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