Speculoos

Snappily translated for the UK market (no ‘z’s here), “The Original Caramelised Biscuit Spread” is available for Speculoos addicts in Hampshire.

Frankly, it’s a disaster. I had been clean for over a year and my husband had never succumbed. Now, just ten days after noticing the familiar red and white packaging on a floor-level shelf in our local supermarket, I am once more in its thrall and he’s a goner. Biscuity, spicy and generally winter-good, it’s completely irresistible once the jar is opened.

Here we have lightly toasted raisin and hazelnut bread, baked for the purpose. But really, just slap your Speculoos on anything and get it over with. Then you can work on not buying it the next time. (My tip for these situations is trolley scooting: push hard, lean over the handle and let your feet leave the ground. Trust me, the fear that you’ll capsize will wholly divert your attention from any products you pass. Don’t wear a cape though, else you’ll look silly.) 

Only ten days

Still, the bread is safe enough. Here’s my breadmaker list of ingredients. It goes on a 4-hour basic white programme. I added cinnammon, nutmeg and a pinch of cloves to the flour. 

Raisin & Hazelnut Bread

¾ tsp dried yeast

300g strong white flour

100g strong wholemeal flour

1 tsp sugar

15g butter

1½ tbsp milk powder

1 tsp salt

1 medium egg

310ml water

50g chopped hazelnuts

75g raisins