torek, 23. december 2014

Speculaas cookies / Spekulas piškoti



“I’ll dine on apple flesh and cinnamon, 
while feeding you one line after another. 
Some lines will have salmon hooked on at the end. 
Then we’ll make love like two bears who’ve just discovered honey.”

Jarod Kintz, This Book is Not for Sale
When, if not in December? It’s not odd if you come across cinnamon scent on every step in December.

Speculaas cookies are traditionally baked before St. Nicholas (in the Netherlands, Belgium and Germany), and since I don’t live in these countries, I can bake these whenever I want.

Last year I bought a blend of spices for speculaas cookies and (unintentionally) left it unopened ... until this year! These cookies smell so, so nice. I don’t care if remaining months of the year smell like something else but December must be full of cinnamon.

With love, Neja
Kdaj, če ne decembra? Prav nič čudno ni, če decembra vse po cimetu diši.

Spekulas piškoti se sicer pečejo pred Miklavžem (na Nizozemskem, v Belgiji in Nemčiji) in ker ne živim v teh državah, je čisto vseeno kdaj jih jaz spečem.

Lani sem kupila mešanico začimb za spekulas piškote in jih (nenamerno ) pustila zapakirane… do letos! Ti piškoti tako lepo dišijo. Vseeno mi je, če preostali meseci v letu dišijo po čem drugem, AMPAK december pa mora dišati po cimetu.

Z ljubeznijo, Neja

Giveaway za vse, ki radi pečete piškote. 
Trgovina Popolna dekoracija bo trem podarila (vsak bo dobil vse tri stvari) :



a Rafflecopter giveaway

Recipe from: Kitchen notes

The Recipe

Ingredients

250 g plain flour, sifted
1 tsp baking powder
110 g butter, softened
125 g dark brown sugar
2 tbsp milk
Pinch of salt

Speculaas Spice (or you can use already prepared mix of Speculaas spice-I used that)

4 green cardamon
4 cloves
2 star anise
1/2 tsp black pepper
1 tbsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg

The process

1. For speculaas spice, finely grind cardamom, cloves, star anise, peppercorns and mace in a spice grinder or mortar and pestle.

2. Transfer to a large bowl, add cinnamon, ginger and nutmeg, stir, add to flour and baking powder, and set aside.

3.  Beat butter, sugar and a pinch of salt in an electric mixer until creamy (3-4 minutes).

4.  Add milk, beat to combine, then add flour mixture and mix until just combined

5. Form mixture into a dough with your hands on a work surface (add extra milk if mixture is too dry), shape into a disc and wrap in plastic wrap. Refrigerate to rest (4hours, or overnight).

6. Preheat oven to 170C. Roll pastry on a lightly floured surface to 5mm thick, then refrigerate until firm (30 minutes).

7. Cut into desired shapes (see note) and place on trays lined with baking paper. Re-roll scraps and repeat.

8.  Bake in batches until light brown and crisp (10-12 minutes).

9. Cool for 5 minutes on trays, then transfer to wire racks and cool completely. 
Sestavine

250 g moke
1 čajna žlička pecilnega praška
110 g masla, zmehčanega
125 g temno rjavega sladkorja
2 žlici mleka
Ščepec soli

Spekulas začimbe (ali pa lahko uporabite že pripravljeno mešanico začimb za Spekulas piškote-to sem jaz uporabila)

4 zrna zelenega kardamoma
4 nageljnove žbice
2 zvezdi zvezdastega janeža
1/2 čajne žličke črnega popra
1 žlica mletega cimeta
1 čajna žlička mletega ingverja
1/4 čajne žličke sveže naribanega muškatnega oreščka

Postopek

1. Spekulas začimbe: fino zmeljite kardamom, nageljnove žbice, zvezdasti janež, poper.

2. Začimbe vsujte v veliko skledo, dodajte cimet, ingver in muškatni orešček, premešajte, dodajte presejano moko in pecilni prašek.

3. Z električnim mešalnikom do kremnega stepajte maslo, sladkor in ščepec soli. (3-4 minut).

4. Med stepanjem dodajte mleko, nato postopoma dodajajte mešanico z moko in stepajte, dokler niso vse sestavine dobro premešane.

5. Z rokami oblikujte testo v pravokotnik (debeline 4 cm), dodajte še malo moke ali mleka, če je to potrebno. Testo zavijte v plastično folijo in postavite v hladilnik za 3 ure (lahko tudi čez noč).

6. Pečico segrejte na 170 C. Ta masa je precej lepljiva, zato je z njo malo težje delati. Jaz sem vsakič vzela zelo majhen kos testa in ga s prsti in moko dobro pregnetla in z modelčkom izrezala dva piškota in nato začela znova z naslednjim majhnim koščkom. Lahko pa si vse skupaj olajšate in izrežete piškote kar direktno iz pravokotnika testa (pravokotnik narežite na rezine debeline običajnih piškotov) ali pa iz testa oblikujte kroglice in s prsti pritisnete nanje, da se sploščijo.

7. Izrezane piškote položite na pekač obložen s peki papirjem. Pred peko postavite izrezane piškote za 30 min v hladilnik. Pecite 10-12 min. 
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9 komentarjev

  1. Super recept! Ja sam tek sad počela radit božićne kolačiće pa će mi dobro doć! I šteta kaj u Hrvatskoj nemamo tak neku trgovinu s kul stvarčicama, predivno!! :D

    OdgovoriIzbriši
  2. Super recept, taman sam tek sad počela radit božićne kolačiće pa će mi dobro doć! I šteta što u Hrvatskoj nemamo takve divne trgovine, predivno!! :D :D

    OdgovoriIzbriši
  3. Diši. Mmmm. In joj, kako bi imela tole darilce <3

    OdgovoriIzbriši
  4. Ooo tista sovica je superkjut! :) Sama še nisem prav dosti pekla, se ravnokar pripravljam. Bo nek kolač in pa brizgani piškoti. Moram nekej na hitro;)

    OdgovoriIzbriši
  5. Letos so bili na sporedu piskoti 😊 cokoladni s tvojega bloga, in to kar 2x, medenjaki ter pomarancni brizgani 😊 bi pa z veseljem naredila se kaksne s takimi modelcki 😉

    OdgovoriIzbriši
  6. Popolna dekoracija ima vedno dobra darila :) Z veseljem bi uporabila modelčke pri peki piškotov :)

    OdgovoriIzbriši
  7. Spet ful lepe slikce in slastni piškoti! Cimet je na sporedu tud v kakem drugem delu leta, vsaj v jabolčnem štrudlu! :) Modelčki pa bi bili prava popestritev, saj smo do sedaj uporabljali le klasične zvezdice in rožice.

    OdgovoriIzbriši
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