Spekulos keks (Speculoos biscuits)

Sastojci (za oko 25-30 keksa): 250 g brašna Tip 400 (US – visenamensko brasno univerzalno, UK – obicno brasno, FR – farine T45, DE – Weizenmehl Tip405, IT – farina tip 00), 125 g hladnog putera (isečenog na kockice), 100 g svetlog smeđeg šećera (može i muskovado za jači ukus), 1 kašičica mlevenog cimeta, ½ kašičice mlevenog đumbira, ¼ kašičice mlevenog karanfilića, ¼ kašičice mlevenog muskatnog oraha, prstohvat soli, 1 kašika tamnog sirupa (melase ili javorovog sirupa tamne klase ili meda, opciono), 2-3 kašike hladne vode (po potrebi).

Priprema:

Priprema testa

1. U velikoj posudi pomešajte brašno, začine i so.

2. Dodajte kockice hladnog putera i utrljajte prstima u brašno dok ne dobijete mrvičastu teksturu.

3. Dodajte smeđi šećer i sirup, pa mešajte dok se sastojci ne povežu.

4. Po potrebi dodajte 2-3 kašike hladne vode da se formira kompaktno, ali ne previše lepljivo testo.

Hlađenje

5. Oblikujte testo u disk, umotajte u providnu foliju i stavite u frižider na najmanje 2 sata (može i preko noći).

Formiranje keksa

6. Rernu zagrejte na 180°C (356 F).

7. Testo razvaljajte na debljinu od oko 3-4 mm.

8. Modlom ili čašom vadite kekse i slažite ih na pleh obložen papirom za pečenje, ostavljajući razmak između.

Pečenje:

9. Pecite 10-12 minuta, dok ivice lagano ne porumene.

10. Kekse ostavite 5 minuta na plehu da se malo stegnu, a zatim prebacite na rešetku da se potpuno ohlade.

Čuvanje:

Čuvajte kekse u hermetički zatvorenoj kutiji, ostaju hrskavi do 5-7 dana.

Savet:

- Za intenzivniji ukus začina, možete dodati i prstohvat mlevenog anisa ili korice pomorandže.

Ingredients (for about 25-30 biscuits): 250 g flour Type 400 (US - all-purpose flour, UK - plain flour, FR - farina T45, DE - Weizenmehl Tip405, IT - farina tipo 00), 125 g cold butter (cut into cubes), 100 g light brown sugar (muscovado can also be used for a stronger taste), 1 teaspoon ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, ¼ teaspoon of ground nutmeg, a pinch of salt, 1 tablespoon of dark syrup (molasses or dark grade maple syrup or honey, optional), 2-3 tablespoons of cold water (as needed).

Preparation:

Dough preparation

1. Mix flour, spices and salt in a large bowl.

2. Add the cold butter cubes and rub them into the flour with your fingers until you get a crumbly texture.

3. Add the brown sugar and syrup, then mix until the ingredients are combined.

4. Add 2-3 tablespoons of cold water if necessary to form a compact but not too sticky dough.

Chilling

5. Shape the dough into a disk, wrap in cling film and refrigerate for at least 2 hours (or overnight).

Forming the biscuits

6. Preheat the oven to 180°C (356 F).

7. Roll out the dough to a thickness of about 3-4 mm.

8. Use a mold or glass to remove the biscuits and arrange them on a baking sheet lined with baking paper, leaving space between them.

Baking:

9. Bake for 10-12 minutes, until the edges are lightly browned.

10. Leave the biscuits on the tray for 5 minutes to firm up a bit, then transfer to a wire rack to cool completely.

Keeping:

Store the biscuits in an airtight box, they will remain crispy for up to 5-7 days.

Tip:

- For a more intense taste of spices, you can also add a pinch of ground anise or orange peel.