Joined in 2023 
82 
63 About this deal
Made in Bristol, our take on the biscuits in syrup form features wonderfully caramelised biscuit notes and real cinnamon spice. This syrup works really well in a hot chocolate, a Cinnamon Roll latte or it can be used to make the ultimate Lime Cheesecake frappé too. Basterdsuiker is a typical Dutch product. It is manufactured by adding invert sugar and other ingredients to fine white refined sugar. This mixture helps to achieve certain textural structures and keeps baked goods moist. There are three varieties—white, brown, and dark brown—called witte basterdsuiker, (licht)bruine basterdsuiker or gele basterdsuiker, and donkerbruine basterdsuiker. It is widely available from Dutch supermarkets and some Dutch groceries on the Internet. You can substitute the donkerbruine basterdsuiker in this recipe with pure cane sugar (demerara).
Wondering how to make this speculoos recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method. This recipe for Biscoff Syrup shows you how to make an easy simple syrup with rich warming spices. Biscoff (speculoos) flavored syrup can be used to make baked goods or as a delightful addition to your coffee or tea. Melt the almond butter and agave syrup in the microwave or over medium heat. Then add to the dry ingredients. Add in the flax egg and plant-based milk and mix to form a dough. Using your hands might be easier here. Form a disc, wrap in cling film and place in the fridge for 30 minutes. Speculoos, also known as speculaas, is a delicious spiced shortcrust biscuit which is enjoyed across Europe. Yet it is rarely known in the United Kingdom at least, under the speculoos name. The Lotus Biscoff, a popular biscuit in the UK, is actually just a rebranded speculoos. This indulgent treat has a subtle blend of spices, including the likes of nutmeg, cinnamon, ginger and white pepper. Its caramelised and slightly browned finish is the proverbial icing on the cake, and all of this is perfectly represented in MONIN Speculoos Syrup. The History Who says you need to bake cookie dough for it to be delicious? Edible cookie dough uses heat-treated flour so there’s none of the bacteria risk like with raw cookie dough.
Add the vanilla flavor: Remove the mixture from the heat, then pour in the vanilla extract to the mixture and give it another good stir. Allow the mixture to cool.
Baker’s ammonia does have a very strong, very unpleasant odor but don’t be put off by that – the odor and taste will dissipate during baking. As for the spread of speculoos to the UK, United States and other worldwide destinations, this is largely down to Lotus Bakeries. This bakery first started in 1932 in Lembeke, a small Belgian town. Before it became a global company, the bakerys humble beginnings saw the owners, the Boone brothers, driving around town to deliver their sweet creations to customers. Add the speculoos spices: To the sugar and water mixture, add the biscoff blend of spices and stir until they are evenly distributed throughout. Continue to simmer for an additional 5 minutes. The speculoos biscuit originated in the Netherlands during the 17th century. This happened after the Dutch East India Company established a spice trade, which found many of the key ingredients of the biscuit being imported into the country. Since then, the speculoos has taken on various interpretations over its history. In Germany, where it is called spekulatius, the biscuit has a cookie-like quality with limited spice. In contrast, the Belgian variety is heavily spiced, whereas the traditional Dutch speculoos has a texture that’s somewhat similar to cake.No matter where it's from, this simple spice blend offers a warming sweet, spicy flavor that is unique and bold.
Great Deal 
New Comment