the Speculoos stars - Post aus meiner Küche

Good morning dear readers, This week I took part for the third time in the German food swapping project, Post aus meiner Küche (mail from my kitchen) initiated by my fellow bloggers ClaraJeanny and Rike. The theme this time was Christmas, and I must say it was a bit tricky for me. The concept of Post aus meiner Küche is that you cook or bake something in your kitchen, and send it by mail to your randomly picked swapping-partner.

In France, we don't have this tradition of baking small biscuits (Plätzchen) before Christmas, so I hope my wonderful partner in crime, the lovely Sabine from the blog azurweiss will forgive me for having only sent some simple home-made speculoos. I received on Wednesday an incredible delivery from the south of Germany: what was in the box can be seen here. I hope the star-shaped biscuits tasted good. I had the idea of making them after our trip to Belgium in October. They don't really look the same as the ones you find in France and Belgium because you have to use "Vergeoise" which is a very dark brown sugar that you find in the north of France and in Belgium, and it gives the biscuits a very dark golden colour.





Receipe for the Speculoos dough:

for 40 to 50 pieces - preparation : 10 minutes

500g flour 180 g salted butter 300 g brown sugar (Vergoise) 1 egg 1 teaspoon yeast 2 g of salt 8 cl milk 2 soup spoons of speculoos spices


Mix the flour, brown sugar, spices, yeast and salt in a bowl. Add the egg and the (not cold) butter cut into small pieces. Mix the ingredients together gently. Start to add, bit by bit, the milk and continue mixing until a consistent dough is formed. Wrap in cling film and place in the fridge for at least two hours.

Remove the dough from the fridge and leave for one hour. Pre-heat the oven to 170 degrees Celsius. Flour the work surface. Use a rolling pin to achieve flat dough around 3-4 mm in height. Cut into shapes using your form of choice. Place on baking paper on a baking tray and place in the preheated oven for around 15 minutes. Ensure that the speculoos are golden before taking out of the oven.


I wish you a nice Sunday afternoon.




cone pine candle-light holder from the shop Nordlys in Hamburg (I don't remember the brand) wooden candle-light holder - Frau Sieben (soon available in the online shop), black plate - Habitat, little vase from Miss étoile, from the shop Rubios in Hamburg