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Speculaas

400g (14oz) 3 1/2 c self rising flour
200g (7 oz) 1 1/2 c brown sugar
75g (3 oz) 1 c cake crumbs
150g (6 oz) 3/4 c butter
3 Tbs (2 Tbs) mixed spices
1/8 t lemon zest
5 Tbs (2 oz) 1/4 c milk
flour for dusing

Sift the flour with the sugar and a pinch of salt into a large
bowl. Stir in the cake crumbs, the butter (cut into small pieces),
the mixed spices and the grated lemon peel to taste. Rub the butter
into the other ingredients until the mixture resembles fine
breadcrumbs. Add milk a bit at a time and knead quickly and
lightly to a soft dough.

Preheat the oven to 170C (350F) and lightly grease a baking sheet.
The rest of the recipe calls for molding this dough into a speculaas
mold and inverting it onto the baking sheet and cooking for 25
minutes. As I stated earlier I would roll the chilled speculaas
dough into a thin layer and sandwich the marzipan in between and
then cut out the letter using the above baking time as a guide.

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