{"id":1747,"date":"2016-10-31T07:16:26","date_gmt":"2016-10-31T07:16:26","guid":{"rendered":"http:\/\/dacheux.com\/vero\/?p=1747"},"modified":"2016-10-31T07:16:26","modified_gmt":"2016-10-31T07:16:26","slug":"speculoos-simples-et-inratables","status":"publish","type":"post","link":"https:\/\/dacheux.com\/vero\/?p=1747","title":{"rendered":"Speculoos simples et inratables"},"content":{"rendered":"<header role=\"banner\">Pr\u00e9paration : 15\u00a0mn\u00a0Cuisson, 15\u00a0mn\u00a0Repos, 1\u00a0h\u00a0Temps, Total\u00a01\u00a0h\u00a030\u00a0mn<\/header>\n<div>\n<div role=\"main\">\n<article>\n<div>\n<p>Ingr\u00e9dients\u00a0\/ pour 6 personnes<\/p>\n<ul>\n<li>Pour une trentaine de biscuits environ<\/li>\n<li>120 g de\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/289\/farine.shtml\">farine<\/a>\u00a0(T45 convient)<\/li>\n<li>60 g de\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/287\/beurre.shtml\">beurre<\/a><\/li>\n<li>85 g de vergeoise brune<\/li>\n<li>2 g de\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/207\/cannelle.shtml\">cannelle<\/a>\u00a0(1 cuill\u00e8re \u00e0\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/236\/cafe.shtml\">caf\u00e9<\/a>\u00a0rase)<\/li>\n<li>15 g de\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/286\/lait.shtml\">lait<\/a>\u00a0entier<\/li>\n<li>4 g de bicarbonate de soude<\/li>\n<li>1 pinc\u00e9e de\u00a0<a href=\"http:\/\/cuisine.journaldesfemmes.com\/encyclopedie\/fiche_composant\/284\/sel.shtml\">sel<\/a><\/li>\n<\/ul>\n<\/div>\n<\/article>\n<article>\n<h3>PR\u00c9PARATION<\/h3>\n<ol>\n<li>Sur le plan de travail, m\u00e9langez la farine, le sel, la vergeoise, le bicarbonate de soude, la cannelle. Ajoutez le beurre mou (mais pas fondu) et le lait. M\u00e9langez et amalgamez jusqu&#8217;\u00e0 obtenir une \u00e9paisse p\u00e2te homog\u00e8ne. La p\u00e2te ne doit pas \u00eatre collante, sinon, rajoutez un peu farine. \u00c9talez grossi\u00e8rement la p\u00e2te et enveloppez-la de film alimentaire. Mettez au frais pour 1h.<\/li>\n<li>Pr\u00e9chauffez le four \u00e0 150\u00b0c, chaleur ventil\u00e9e. \u00c9talez la p\u00e2te sur une feuille de papier cuisson, sur une \u00e9paisseur de 2-3 mm. Taillez des biscuits rectangulaires \u00e0 l&#8217;aide d&#8217;un emporte pi\u00e8ce ou tout simplement au couteau. Disposez les biscuits sur une plaque recouverte de papier cuisson en laissant 2 cm d&#8217;espace autour de chacun : attention, ils vont gonfler et s&#8217;\u00e9taler lors de la cuisson.<\/li>\n<li>Faites cuire 15 \u00e0 20 minutes environ, jusqu&#8217;\u00e0 ce que les biscuits soient un peu fermes quand on les t\u00e2te avec les doigts (contrairement aux sabl\u00e9s ou \u00e0 d&#8217;autres biscuits qui doivent \u00eatre encore mous quand on les sort du four).<\/li>\n<li><em><\/em>Pour finir : laissez refroidir compl\u00e8tement sur une grille. Conservez les sp\u00e9culoos dans une bo\u00eete m\u00e9tallique pour qu&#8217;ils gardent tout leur croquant.<\/li>\n<\/ol>\n<\/article>\n<\/div>\n<\/div>\n<footer>Lien :<\/footer>\n<p><a href=\"http:\/\/cuisine.journaldesfemmes.com\/recette\/354235-speculoos-tout-simples-et-inratables\" target=\"_blank\">http:\/\/cuisine.journaldesfemmes.com\/recette\/354235-speculoos-tout-simples-et-inratables<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9paration : 15\u00a0mn\u00a0Cuisson, 15\u00a0mn\u00a0Repos, 1\u00a0h\u00a0Temps, Total\u00a01\u00a0h\u00a030\u00a0mn Ingr\u00e9dients\u00a0\/ pour 6 personnes Pour une trentaine de biscuits environ 120 g de\u00a0farine\u00a0(T45 convient) 60 g de\u00a0beurre 85 g de vergeoise brune 2 g de\u00a0cannelle\u00a0(1 cuill\u00e8re \u00e0\u00a0caf\u00e9\u00a0rase) 15 g de\u00a0lait\u00a0entier 4 g de bicarbonate de soude 1 pinc\u00e9e de\u00a0sel PR\u00c9PARATION Sur le plan de travail, m\u00e9langez la farine, le&#8230;<\/p>\n<p class=\"more-link-wrap\"><a href=\"https:\/\/dacheux.com\/vero\/?p=1747\" class=\"more-link\">Read More<span class=\"screen-reader-text\"> &ldquo;Speculoos simples et inratables&rdquo;<\/span> &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1817,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-1747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/posts\/1747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1747"}],"version-history":[{"count":1,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/posts\/1747\/revisions"}],"predecessor-version":[{"id":1818,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/posts\/1747\/revisions\/1818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=\/wp\/v2\/media\/1817"}],"wp:attachment":[{"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dacheux.com\/vero\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}