Spec mix

Ideal powder for making the finest speculaas.
 

Characteristics

• Recipe using water: very good for thin, moulded speculaas, as it stays crispier
• Recipe using milk: perfect for thicker, sheet speculaas, as the inside stays soft for longer
• Great flavour (cinnamon)
• Packaging: 10 kg bags

Recipe

1 kg            spec mix

300 g          butter

50 g            water/milk

Thick speculaas:use the dough immediately
Moulded speculaas: preferably let dough rest for 24 hours