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This is a recipe that I ate at Bistro Cocotte, a small restaurant in the hills of Itaipava, the chef Manoela Rabin. What caught my attention were the Speculoos biscuits, a Belgian specialty, my grandmother Mathilde Schaack, Belgian, was when we were kids. How she lived many years in Teresopolis, also in the hills, was a double "travel" in time.
Preparation: In a saucepan combine sugar, eggs and lemon juice. Place the butter in a stainless steel bowl and set aside. Take the pot over low heat and stir constantly until thickened. Still hot, pour the hot mixture into the butter and mix well to dissolve and form a homogeneous cream. Distribute the cream into jars and refrigerate to cool. Speculoos Cocotte Ingredients:
Preparation: Pass the flour and baking powder catering equipment hire in a sieve. In an electric mixer beat the butter until you have a consistency of ointment. Then add the brown sugar and salt and mix some more. Add the egg and then the flour at low speed. Finish mixing with a spoon or with your hands. Make a ball with the dough and refrigerate for at least 12 hours. Preheat the oven to 160 c. Roll the dough into a pan and bake until brown staining catering equipment hire (without burning). Cut the still warm cookies in the desired format.
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