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vrijdag 15 mei 2015

Speculoos cookie tart

I know you all know Biscoff spread, the spread that has quickly won the hearts (and taste buds) of many over the last few years. Did you know it's Belgian? 

A few years ago we had a TV show about a competition for the best inventions. One of the competitors was a mother who'd invented a tasty spread for her children based on our Belgian speculoos cookies. She didn't win the competition but she did develop the spread with the company that produces the speculoos: Lotus. 

In Belgium it became known as 'speculaaspasta' (speculoos spread) but of course that would be quite hard for an English native to pronounce so Biscoff spread became the regular name in the English speaking world. 

I used this spread to make a cookie tart. I've seen quite some cookie tarts or monster-sized cookies around the blog world, but I wanted to try something different from the chocolate chip variety.

It's something you can whip up in barely a few minutes, it's as simple as that!

- 6 tablespoons of Biscoff spread
- 100 grams light brown sugar
- 3 tablespoons of Greek yogurt
- 1 teaspoon of baking powder
- 1 teaspoon of corn starch
- 230 grams flour
- 1/4 teaspoon salt
- 1 egg
- 10 speculoos cookies (optional), crumbled

How to:
Preheat the oven to 180°C.
Mix the Biscoff spread with the sugar and the yogurt. Add the egg and mix.

One after the other, mix in the baking powder, the salt, the corn starch and the flour. You'll get a firm dough that doesn't stick to the bowl when stirred.
Butter and flour a round tart tin. 
With your hand, put the dough in the tart form and press the dough with your fingers until it is even all around. Optionally, you can sprinkle the speculoos crumbles over the dough. 

Put in the hot oven and bake for approximately 20 minutes.
It will still be soft in the middle but that's normal. 
Let cool slightly and deform on a plate. 
Cut in wedges and serve.


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