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LOCATION: Recipes >> Cookie Recipes >> Speculaas 06

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Dutch Speculaas

1500 grams flour
1000 grams castor sugar
750 grams butter
15 grams potash
3 deciliter (three tenth of a liter) milk
150 grams sucade (candied orange/lemon peel)
150 grams almonds
5 to 6 drops lemon-oil (essence)
100 grams
assorted finely ground spices (cinnamon, cloves, nutmeg and mace)

Mix and knead all ingredients. Oil the moulds and fill them with
(part of) the mix. Remove excess from the mould with a knife to
make a clean, flat surface. Empty contents of the mould onto a
flat, buttered, baking (oven) tray and brush with some milk. Bake
in preheated oven of 220 degrees (centigrade) for about 30 minutes
to a nice dark golden brown.

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