Vermeiren Traditional "Speculoos" or caramelized biscuits were one of tea-time-friends that Santa J brought home. The Belgian biscuits were thin, delicate and lovely spiced - cinnamon-y! They were baked in the traditional way that the Flemish baker has adapted since 1919, which is said that "the dough is carefully kneaded and left to rise for a minimum of 12 hours, thus allowing the dough to absorb the flavors of all the ingredients prior to baking at a very high temperature." No preservatives, colouring and artificial flavourings. The speculoos were tasty and healthy!
The crisp-bite and melt-in-mouth texture of the speculoos was pleasant. Sweetness and warm spices were well-balanced. Such simple biscuits were real treats at our tea time after dinner.
