I agree Karen. When I was still working things we didn't like were taken in and that was then end of them!
When I was in Bruge last year I read about how people there use stale speculaas in muffin or cake mixtures. They either fold crumbled biscuits into the mix or/and sprinkle ontop for a spicy topping. They also fold a pinch of the spice mixture into meringue.
The article which I brought home mentions that the very spicy biscuit is for the winter months and the less spicy, more lemony version is for the summer months. Interesting!!!
Here is a Paste with White Chocolate Recipe from that article. Makes 4 jars!!!
100ml cream
500g sugar
20g glucose
20g butter
165g white chocolate
30g speculaar biscuits
8g speculaar spice
Put the cream, sugar, glucose in a pan and bring to the boil. Remove from heat.
Add the butter and the chocolate and mix well.
Crumble and add the biscuits. Mix in the spice mix gradually and taste until the taste is right for you.
Pour the paste into fireproof jars and leave to cool before closing.
This paste can be kept for 2 weeks without refrigeration.
Delicious on hot toast or pancakes, the chocolate melts away leaving the crunchy biscuits.
Speculaar Paste with a Caramel Taste (2 jars)
1 can condensed milk
speculaar spice mix
20g speculaar biscuits (optional)
Mix the spices gradually into the condensed milk until it tastes right.
Heat up over a low heat, but continue stirring to prevent the milk burning. The longer you let the milk boil, the darker
the colour and stronger the caramel taste.
(Optional) Crumble the biscuits and stir into the paste.
Pour into heat-proof jars and leave to cool before closing.
This paste keeps for 2 weeks in the refrigerator.
Delicious alternative to peanut butter.
