Craquelins de Noël

Brooke Calhoun
very easy
4 3
60 mins
60 mins


Servings: 45
  • 140 g + 150 g soft butter
  • 180 g demerara sugar
  • 180 g Flour
  • 200 g Icing sugar
  • 1 TEASPOON Spekulatius spice
  • baking paper
  • 1 Freezer bag


  1. 1

    Briefly mix 140 g butter and sugar with the whisk of the mixer. Knead the flour with your hands. Halve the dough. Roll out between 2 layers of baking paper approx. 2 mm thin. Place flat in the fridge with the paper for about 30 minutes.

  2. 2

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. Take out 1 pastry sheet. Loosen the paper on both sides, then remove the top sheet.

  3. 3

    Cut the dough into squares of about 3 cm. Distribute immediately on the trays with some distance between them. Bake one after the other in a hot oven for about 5 minutes. Remove from the oven and let it cool down for about 10 minutes. Then remove from the baking tray together with the paper and let it cool down.

  4. 4

    Process the rest of the dough sheet in the same way.

  5. 5

    Sift the icing sugar. Whip with 150 g butter and speculoos spice with the whisks of the mixer for about 7 minutes until creamy. Put into a freezer bag, cut off one corner. Spray a curl on the underside of half of the biscuits, cover with the remaining biscuits.

  6. 6

    Press lightly, chill for about 30 minutes. Keep cool in a tin can for about 2 weeks.

Nutrition Facts

50 kcal
4 g
3 g
1 g