Speculoos & Dutch mini spiced biscuits baking mix

Ingredients:

brown sugar (sugar, sugar syrup, caramel), rice flour, buckwheat flour, leavening agents (diphosphates, sodium carbonates), dextrose, speculoos spices (cinnamon, coriander, nutmeg, cloves, ginger, chili pepper, anise, caraway seeds, cardamom, mace, anistar), emulsifier (sunflower lecithin), thickener (xanthan gum), salt, cinnamon.

Preparation spiced cookies:

Preheat the oven to 170°C for 10 minutes. Line the baking tray with baking paper. Put the mix in a bowl and add 100g butter or margarine and 1 egg (substitute). Knead with a mixer with dough hooks or by hand until smooth cohesive dough. Roll the dough into small even balls. Place the balls with a space of about 3-5 cm on a baking tray. Bake the kruidnoten in the middle of the oven for about 10 – 15 minutes. For more crispy kruidnoten, bake them for an extra 5 minutes in the oven. Immediately after baking, remove the kruidnoten from the baking tray with the baking paper and let them cool down for a while.

Tip: make filled "speculaas" with almond paste. Easy to prepare with the Peak's Almond paste mix.