Gelvulde Speculaas, a traditional dutch pastry of spices and almond flavours. I put off baking this one as it seemed quite an effort (I guess it isn’t a challenge if it’s too easy) and the Queensland climate at this time of year isn’t exactly supportive of spending an afternoon in the kitchen with the oven on. Of course, in addition to heat waves our tropical weather patterns also bring about the current conditions of monsoonal, cyclonic-type conditions of rain and wind. Whilst it means staying indoors, and for some enduring weather damage or power losses, for me this weekend it has meant tanks that are finally full and cooler weather that’s just right for a bit of baking.
I looked into the recipe earlier in the week and realised it probably wasn’t as technical as I thought. I often cook ‘paleo’ dishes so I already had my own home-made almond butter. The spices, well we don’t have ‘mace’ here but nutmeg was substituted, and the rest was pretty easy.
My initial dough was a bit dry so I added a little milk as described in the recipe and it came together. I found the most complicated step rolling out the dough (without reaching for extra flour) but it pressed into the tin well. The end result looked just like the example given in the challenge post.
I haven’t eaten this before, so I don’t know what it should taste like. The speculaas spice flavours were fine but I found the texture to be a bit dry. Perhaps my almond butter needed something else, or I may have cooked it a little too long (note to self: press ‘start’ on the timer for it to work) but ultimately not too bad. My layers were easily distinguished so I must have done something right.
Probably if we dished it up on the cool and windy summer evening warmed and served with some nice custard it would go down a treat 🙂