Caramel Speculaas

Instructions

1. 1

   Preheat your oven to 180°C. Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, brown sugar, pecan meal, salt, and baking powder.

3. 3

   Add the speculaas spice mix to the dry ingredients and stir to combine.

4. 4

   Add the softened butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

5. 5

   Gradually add 50ml of warm water to the dough, stirring with a fork until the dough comes together in a ball.

6. 6

   Turn the dough out onto a floured surface and knead a few times until it comes together.

7. 7

   Divide the dough into 4 equal pieces and roll each piece into a ball.

8. 8

   Use a rolling pin to roll out each ball of dough into a thin circle, about 3mm thick.

9. 9

   Place the dough circles on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

   Tip: Check the biscuits after 15 minutes and cover with foil if they start to brown too quickly.

10. 10

    While the biscuits are baking, prepare the caramel sauce.

11. 11

    In a small saucepan, combine the heavy cream and caramel sauce. Heat over medium heat, stirring constantly, until the sauce has thickened slightly.

12. 12

    Remove the biscuits from the oven and let them cool for 5 minutes. Drizzle the warm caramel sauce over the top of each biscuit.

13. 13

    Serve the caramel speculaas warm, sprinkled with a pinch of sea salt.