Mini Speculoos sponge cakes, by Chloé Sucrée 

This is an ode to one of my favourite biscuits, the Speculoos! 

Speculoos are typical belgian biscuits. They are thin, very crunchy, & an absolute “must” for the cold winter season. The spices used in Speculoos are cinnamon, nutmeg, cloves, ginger, cardamom and white pepper. They are all I can think about at the moment! 

Ingredients (serves 4) :

70gr Speculoos

80gr butter

2 eggs (bio)

60gr unrefined cane sugar 

30gr wheat flour (you may also use rice flour or almond flour)

Read More

by Chloé Sucrée

“What Katie Ate” Recipe Book.

 One ticket to Peru.

Read More

This butter-free cake is perfect for breakfast or afternoon tea. 

You can enjoy it with coffee or chai tea :)

Read More

by Chloé Sucreé

This is my first recipe for HoraConfessions, and my first cooking lesson with Laura. I’m so excited about this new adventure!

Once a month, I shall be posting a dessert & sweet snack recipe. All of them are cooked with organic products. I had to start with my favourite dessert (and the first I ever learned to cook): Apple Crumble, with apple, walnuts and oat flakes.

Read More