- 100 gram self rising flour
- 70 gram brown caster sugar
- 1 teaspoon Dutch speculaaskruiden (spice mix)
- pinch of lemon zest
- pinch of salt
- 75 gram soft dairy butter
Kitchen equipment needed
- cling film
- oven tray lined with parchment paper
Preparation — 5 minutes + waiting time
COMBINE soft butter, brown caster sugar, self rising flour, lemon zest, speculaaskruiden and a pinch of salt. Use your hands to create a smooth dough. WRAP with cling film and refrigerate for at least an hour, or overnight.
Finishing the kruidnoten — 40 minutes
PRE-HEAT the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
KNEAD the dough again and divide into equal tiny balls. PRESS the dough balls a bit flatter using your hands and divide them over an oven tray lined with parchment paper. BAKE the kruidnoten for about 30 minutes, or until crunchy. Enjoy!