Raisin Speculoos

FORMULA

 

Ingredients Bakers % Metric/g US/oz
 Butter 57.1 200 7.05
Brown Sugar 57.1 200 7.05
California  raisin paste 57.1 200 7.05
Egg 14.3 50 1.76
Flour 100.0 350 12.34
Baking powder 1.7 6 0.21
Salt 1.4 5 0.18
Cinnamon, ground 1.1 4 0.14
Cloves, ground 0.3 1 0.04
Ginger, ground 0.6 2 0.07
Sliced almonds, as needed      
Total        347.8 1018 35.89

 

PROCEDURE

  1. In mixer bowl, cream butter, sugar and raisin paste together well.
  2. Add egg, and beat well.
  3. Sift flour, baking powder, salt and seasonings all together.
  4. With mixer on low speed, add dry ingredients, a little at a time, and mix just until combined.
  5. Turn onto lightly floured work surface and knead until all flour has been mixed in.
  6. Chill well.
  7. Roll dough to 1/8-inch (4 mm) thick and cut into pieces about 1×2 inches.
  8. Arrange on parchment-lined baking sheets; brush with egg wash and garnish with sliced almonds.
  9. Bake at 300°F in convection oven (325oF conventional oven), 8 to 10 minutes, until bottoms are lightly browned.
  10. Cool on wire racks.

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