This time of year really gets me thinking about what Christmas means. Having been to Europe earlier in the year, I’m thinking about white Christmas, mulled wine and open fires. Of course, Australia’s Christmas is completely the opposite. Right now it’s 30+ degrees every day and lots of humidity – not quite the idyllic Christmas that most people dream of.
But I wouldn’t have it any other way. As much as I love experiencing parts of other cultures, one of my favourite things to do is bring them home with me. This is why I made these little gems!
As you my or may not have seen on my instagram a few months back, I quite enjoy speculoos. It’s not widely available in Australia, so I gorged myself on the giant jar of it that I bought back home with me.
So when I found Speculoos spices (quatre epices from Herbies) I bought myself a packet with great glee. The resulting biccies remind me of wonderful times spent with great friends in Europe, but are also totally appropriate for Australian Summer. Bring on this Summery Christmas, I’m ready for it!
- 170g butter
- 1/2 cup white sugar
- 1/2 teaspoon vanilla (I used vanilla bean paste)
- 1 egg
- 2 teaspoons speculoos
- 1 1/2 cups plain flour
- 1 tsp water (optional)
- 300g white fondant
- 1/4 tsp cinnamon
- 6-8 drops red food colouring
- 1/4 cup icing sugar
- 1/2 tsp honey
- 1 1/4 tsp water
Cream together your butter and sugar until pale. Add in your vanilla and the egg, mixing until just combined. You may need to scrape down the sides of the bowl at this point to ensure all of your butter is mixing. Sprinkle in your speculoos, followed by the flour and mix for a few minutes, until you have s cohesive mixture. Scrape down the sides and give one final mix. If you find that the mixture isn’t binding, add the teaspoon of water now and mix it in.
Scoop into a ball and pop in the fridge for 20 minutes.
Remove your chilled dough from the fridge and sprinkle your work surface with plain flour. Rub your rolling pin with plain flor also.
Roll out to the dough to 1/2cm thickness and then cut your biscuits out.
Pop your dough in the freezer for 10 minutes to help it retain its shape. Preheat your oven to 180°C.
Take your biscuits out of the freezer and pop them in your oven for 12-14 minutes, until slightly golden.
Remove from the oven and set on a cooling rack to cool completely.
While the biscuits are cooling, dust your work surface with icing sugar and roll your fondant out and sprinkle it with the cinnamon. Fold it in half, then half again, then roll out. Do this with the red food colouring as well, folding and re-rolling until the colour is spread evenly.
I used Americolor red which was sent to me by my mates at House – it’s a vibrant red, perfect for Christmas.
Roll out your fondant to a smidgen less than 1/2cm thickness (that’s not an official measurement, apologies!) and cut it out with the same cutter you used originally. Set these to one side while you mix together the icing sugar, honey and water for your “glue”.
Now comes the assembly! Bring together your biscuits, fondant and glue and set up a little processing line. Grab a biscuit, spread a thin layer of glue over then top of the biscuit (leaving a gap around the edges so you don’t get lots of spillage), top with fondant, press fondant down gently, set aside. Repeat.
Leave your biccies to set for about 10 minutes before serving. These little delights will keep for about 10 days in an airtight container – I can’t guarantee they’ll remain uneaten for that long though!