Exotic Speculoos

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream butter, marzipan and brown sugar with the whisk of the hand mixer. Stir in the egg. Mix flour, cocoa, spices and almonds and knead into the mixture with the dough hooks of the hand mixer. Cover the dough and chill for about 30 minutes. Crush the banana chips in the universal chopper.

2. 2

   Finely chop papayas and ginger. Wash lemon, grate dry and thinly grate peel. Mix sugar, lemon peel, banana chips, papaya and ginger. Warm the jam and pass through a sieve. Roll out the dough rectangularly (32 x 40 cm) about 3 mm thin. Cut dough into 4 cm wide strips. Brush them with jam and sprinkle with the fruit mixture (put some aside for decoration). Cut the strips into 8 cm long pieces and place them on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Let the speculoos cool down.

3. 3

   Brush them with jam and sprinkle with the fruit mixture (put some aside for decoration). Cut the strips into 8 cm long pieces and place them on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Let the speculoos cool down. Cut lemon in half and squeeze. Mix icing sugar and 3 tablespoons lemon juice. Brush the cold biscuits with it and sprinkle with the remaining fruit mixture

4. 4

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
150 kcal

CARBS
20 g

FATS
7 g

PROTEINS
2 g