Speculoos
- Sieve the flour into a mixing bowl and make a well in the middle.
Grind and add the spices until fine and sieve into the bowl - Add the sugar, butter and a dash of salt into the well and rub slowly between your fingers.
- Knead into a supple dough, wrap in plastic film and leave in the fridge for 30 minutes.
- Preheat the oven to 170°C/350°F. Roll the dough out into a sheet 7mm thick and place onto a nonstick baking sheet.
Prick little holes in the dough with a fork and sprinkle with almonds. - Brush with the beaten egg and bake in the middle of the oven for 20 to 25 minutes.
- Leave to cool and break into pieces.
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Speculoos
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Stuffed Vine Leaves
Enjoy stuffed vine leaves filled with minced meat, rice and spices. Koupepia is served as part of a meze at many Cypriot wedding feasts.
Serves
- 30g or 2 tsp. cinnamon powder
- 10g or 1tsp. clove powder
- 10g or 1tsp. nutmeg
- 10g or 1 tsp. ginger
- 10g or 1 tsp. nutmeg
- 5g or 1/4 tsp. freshly gound white pepper
- 5g or 1/4 tsp. white pepper
- 5g or 1/4 tsp. aniseed
- 5g or 1/4 tsp. coriander
- 185g or 3 cups self-raising flour
- 85g or 1 cup dark brown soft sugar
- 120g or 12 tsp. unsalted butter, softened
- 35g shelled almonds
- 80 ml or 1/3 cup of milk
- 1 small beaten egg
- 1 pinch of salt
Prep time
- 2,5 h
Cook time
- 20 min