Description (Some HTML is OK)
Ok, so it doesn't have to be tangerines - any christmasy festive citrus fruit will do (clementines, mandarins etc). I just like the idea of 80s electro biscuits for some reason.
Here's a fascinating fact to impress people with on Christmas day: "Speculaas" has the same etymological root as spectacle and speculum, the latin for mirror, because of the wooden molds (Speculaasplank) they were pressed into. The biscuit was a reflection of the mold.
Makes 40 servings
- For the Speculaas
- 100g self raising flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp grated nutmeg
- ½ tsp salt
- 50g soft brown muscovado sugar
- 1 tbsp milk
- 75g butter
- For the Tangerine Cream
- The zest of 5 tangerines (or mandarins, or clementines)
- A scant tbsp of tangerine juice
- 100g butter
- 100g icing sugar
Preparation (Some HTML is OK)
Heat your oven to 180°C. Combine all the Speculaas ingredients together to form a dough. Wrap in cling film and rest in the fridge for 30 mins.
Roll the dough out thinly (about 5mm) half at a time and stamp out disks with a 5cm cutter. Place on some baking parchment on a baking sheet and place in the oven for about 10 mins or until just beginning to colour. Take them out and cool on a rack. You will need to do several batches.
Combine the tangerine cream ingredients in a bowl and beat with an electric whisk for 5 minutes or so, until light and fluffy.
Spoon the cream into a piping bag and pipe little blobs onto half the biscuits, then press the rest of the biscuits on top.
There will be a lot of the tangerine cream left over (it's difficult to make a smaller quantity). Pop the lids off warm mince pies and add a teaspoon of it to really feel your arteries harden in that festive way.