These butter speculoos should not be missing from any cookie plate. Baking them on the monolith makes these speculoos cookies the highlight of the Christmas season. This is how it works:
Place all the ingredients - flour, baking powder, salt, sugar, and speculoos spice, 55 ml milk and butter - in a food processor and mix, then knead briefly to form a smooth dough. Now chill for at least 1 hour, preferably wrapped in cling film.
Heat the Monolith grill to 220° C with the deflector stones, add the 2nd & 3rd levels and place the pizza stone on the third level. Line the baking tray with baking paper.
After approx. 1 hour, take the butter biscuit dough out of the fridge and roll out evenly on a floured work surface with a rolling pin until approx. 3 mm thin. Then cut out the rolled out butter speculoos dough with cookie cutters of your choice and place on the baking tray with the baking paper at even intervals.
Then bake the butter speculoos on the monolith for approx. 8 - 10 minutes at 220° C.
Tip:
Almonds give these cookies a special touch. To do this, sprinkle the baking tray with baking paper with sliced almonds before placing the cookies on the tray. Cut the butter speculaas dough into rectangles (3×5 cm) and then place them on the baking tray with baking paper and the sliced almonds.
Then bake the butter speculoos on the monolith for approx. 8 - 10 minutes at 220° C. Remove the almonds from the edges of the speculoos cookies.
