Jumbo Speculaas Mix 400 gr.
Jumbo Speculaas Mix is made with wheat flour, sugar and 1.8% speculaas spices. The spice blend includes cinnamon, cardamom, cloves, coriander seed, nutmeg, ginger and allspice.
Preparation Method:
Add to your own:
175 g (room-temperature) butter
1 medium egg
Garnished almonds (optional)
Equipment:
Mixing bowl
Mixer with whisks and dough hooks
Dinner bowl
Baking paper
Oven temperature:
Electric oven: 170°C
Convection oven: 150°C
Gas Mark 3
Preparation:
1. Mix the butter in a mixing bowl with a mixer fitted with whisks until soft and creamy.
2. Mix the egg in a small bowl.
3. Add the speculaas mix and half of the beaten egg to the beaten butter.
4. Knead the mixture with a mixer fitted with dough hooks or by hand until a cohesive dough forms.
5. Refrigerate the dough for about 10 minutes.
6. Preheat the oven and line a baking sheet with parchment paper.
7. Roll out the chilled dough to a thickness of about 1 cm and cut it into 8 slices, each measuring approximately 8 x 8 cm.
8. Place the dough slices on the parchment-lined baking sheet, leaving 3-5 cm between them.
9. Brush the dough slices with the remaining beaten egg. Decorate with almonds, if desired, and then brush again with the egg.
10. Bake the speculaas cookies in the preheated oven for about 30 minutes.
Ingredients
WHEAT flour, sugar, speculaas spices 1.8% (cinnamon, cardamom, cloves, coriander seed, nutmeg, ginger, allspice), dextrose, colour: caramel, orange peel, raising agents: E450 and E500. Allergens: wheat (gluten). May contain rye, barley and oats (gluten) and egg.
Information
Contains: cereals containing gluten, wheat
May contain: eggs, barley, oats, rye
Nutritional Values per 100 gr.
Nutritional Values | Per 100 gr. | Per 75 gr. |
|---|
Energy | 1943.0 kJ
465.0 kCal | 1457.0 kJ
349.0 kCal |
Fat | 25.3 gr. | 19.0 gr. |
of which saturates | 16.1 gr. | 12.1 gr. |
Carbohydrates | 53.0 gr. | 39.8 gr. |
of which sugars | 24.8 gr. | 18.6 gr. |
Fibre | 1.7 gr. | 1.3 gr. |
Protein | 5.4 gr. | 4.1 gr. |
Salt | 0.1 gr. | 0.08 gr. |
Supplier Contact Details
Jumbo Supermarkten B.V.
Antwoordnummer 10072
5460 VB Veghel, Netherlands
Jumbo.com
Disclaimer
At Worldwide Holland we do everything to publish the right product information. However, products are regularly adjusted and / or improved. As a result, product information such as nutritional values, ingredients and diet or allergy information may have changed. We advise you to always read the product information on the packaging before you use the product.
Preparation Method:
Add to your own:
175 g (room-temperature) butter
1 medium egg
Garnished almonds (optional)
Equipment:
Mixing bowl
Mixer with whisks and dough hooks
Dinner bowl
Baking paper
Oven temperature:
Electric oven: 170°C
Convection oven: 150°C
Gas Mark 3
Preparation:
1. Mix the butter in a mixing bowl with a mixer fitted with whisks until soft and creamy.
2. Mix the egg in a small bowl.
3. Add the speculaas mix and half of the beaten egg to the beaten butter.
4. Knead the mixture with a mixer fitted with dough hooks or by hand until a cohesive dough forms.
5. Refrigerate the dough for about 10 minutes.
6. Preheat the oven and line a baking sheet with parchment paper.
7. Roll out the chilled dough to a thickness of about 1 cm and cut it into 8 slices, each measuring approximately 8 x 8 cm.
8. Place the dough slices on the parchment-lined baking sheet, leaving 3-5 cm between them.
9. Brush the dough slices with the remaining beaten egg. Decorate with almonds, if desired, and then brush again with the egg.
10. Bake the speculaas cookies in the preheated oven for about 30 minutes.
