By now, if you’re anything like us, you are well and truly ready to feed a little cyclocross racing back into your life!
While many of us patiently wait out the world’s recovery from COVID-19 from our homes, we thought we’d add a little sprinkle of cyclocross into your kitchen with a simple recipe for delicious speculaas (spiced biscuits).
And while they’re not quite as good as watching MVdP win 2019 Amstel Gold Race, they’re pretty delicious, and they’ll bring back those memories of standing on the podium at Garvey Park in the Numbat Cup!
So let’s dig in and get started!
~20 bite-sized biscuits | preparation: 20 min | resting: 2 hours | oven: 20 min
- 200g self-raising flour
- 125g brown sugar
- 2 tbsp mixed spice
- pinch of salt
- 150g chilled butter
- 1 tbsp milk
Combine the flour, sugar, mixed spice and salt in a mixing bowl. Dice the chilled butter into small cubes and add to dry mixture.
Using a pastry cutter or two knives, cut the butter cubes into smaller pieces.
Add the milk and, with cool hands, quickly knead everything into a firm dough.
Wrap the dough in clingwrap and leave to rest in a cool place for 2 hours. For stronger spice flavours, leave for up to 24 hours.
Preheat oven to 175ºC. Roll out the dough until about 1 cm thick. Place it on a baking tray lined with baking paper. Bake in oven for 20 minutes, or until golden.
Cool the biscuits on a wire rack. When cool, break into pieces. Then put your feet up and serve with a cup of tea and your favourite cyclocross race on replay. For these cold winter nights, we highly recommend the 1997 Cyclocross Elite Mens World Championship race from Munich. Look for the awesome old tech – helmets with peaks, flat bars and Spinergy wheels…and did we mention is was cold and slippery?!