Compared to Belgian chocolate, I love the Belgian traditional biscuit Speculoos, full of cinnamon, warm ginger and caramel aroma, breakfast afternoon tea, Belgians even make this biscuit into the chocolate trap, or in The outer layer of truffle chocolate is covered with a layer of biscuits. This biscuit is really delicious and has no friends...
The butter is softened at room temperature, and then sieved into low-gluten flour, cinnamon powder, ginger powder, clove powder, baking powder, adding brown sugar and milk, making dough, wrapping cold wrap with plastic wrap for 3-4 hours.
Take out the loose dough, use a rolling pin to squash the dough to 0.3cm, use the mold to press out the shape of the biscuit, and cut off the excess dough to re-cook the dough and relax for a while. Continue this step.
Preheat the oven to 200 degrees, bake for 15 minutes, and color the biscuits.
In fact, this biscuit is a bit similar to Christmas gingerbread, but there is still a very obvious difference in taste. In short, my love for it is better than gingerbread.