Craquelins de Noël

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

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

KCAL
50 kcal

CARBS
4 g

FATS
3 g

PROTEINS
1 g