The Twelve Days of Holiday Treats!
Once again, this year, from December 1st-12th I’ll post a new holiday treat recipe every day – inspiration for your holiday entertaining!
The recipes I’m sharing are small-er batch (perfect for this year when many of us will still be attending/ hosting smaller gatherings) – each recipe makes 1-dozen or a few more smaller-sized treats) that are simple to prepare and that use everyday ingredients and equipment so hopefully you’ll be able to whip up any of these on a whim. Check out the treats from 2019 and 2020 at the bottom of this post too for more inspiration!
Today’s treat is one that combines the flavours of the season (spéculoos) with a favourite French treat – financiers! If you read this blog often, you’ll know how much I LOVE financiers (see: all these posts) and if you have French Food for Everyone: le goûter (after school snacks), you’ll have the recipe for spéculoos, those wonderful cookies you get at cafés with hot drinks all over France (and other European countries). I came up with this recipe when researching recipes for pain d’épices (a sort of gingerbread-y cake) – which I was thinking of sharing but then I settled on these…
Because I’m trying to be more inclusive in my baking and sharing, I made these a couple of ways, including using oat flour, and this ended up being the version we loved the most. I was worried that the oat flour would make them a little dense but it’s such a small quantity that you couldn’t even tell. They developed the signature “hump” that financiers made in muffin tins typically do along with the crispy exteriors.
Well no, Actually, financiers or a version of them were originally baked in an oval shape by nuns of the Order of the Visitation and called visitandines. A clever baker in Paris working near the financial district in the 19th century, one Monsieur Lasne, saw how they could be easily eaten on the go, and thought this would appeal to his busy banker clientele. He shaped the cakes like gold bars and named them financiers as a nod to both his clientele and the surrounding district. They now come in various shapes, including rectangles and ovals. I always use a mini muffin pan because I am a big fan of using what you have on hand and mini muffin pans are easy to find and many people have them in the kitchen already. Mini muffin tins work well to give you a good crunchy exterior/ fluffy interior ratio.
tablespoon cookie scoop or a small teaspoon. You’ll want to fill each mold so it’s nearly full.
And so tasty too. BONUS? They make your house smell like the holidays!
Warning – you might need to make a double (triple) batch!!
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Check out the rest of 2021’s 12 Days of Holiday Treats:
Day 1: Speculoos financiers
Day 3: Madeleines à la Clémentine
Day 7: Linzer Cookies
Day 9: Choc-Mint Thumbprint Cookies
Day 11: Strawberry Santa Hats
Day 12: Mulled Wine Jam
Check out 2020’s 12 Days of Holiday Treats:
Day 1: Rice Krispie Wreaths
Day 2: Cranberry Cheesecake Bars
Day 3: Peppermint Bark
Day 4: Orangettes
Day 6: Candy Cane Sugar Cookies
Day 7: Orange Pim’s
Day 8: Mendiants
Day 12: Peppermint Hot Chocolate
Check out 2019’s 12 Days of Holiday Cookies:
Day 2: Jam Drops
Day 3: Chocolate Caramel Slice
Day 4: Melting Moments
Day 5: White Christmas
Day 6: Langues de Chat
Day 7: Chocolate Coconut Slice
Day 8: Cornflake Biscuits
Day 9: Rocky Road
Day 10: Honey Joys
Day 11: Rum Ball Truffles
Buy my books! In the French kitchen with kids and French Food for Everyone: le goûter are out now! Click here for details and how to order!
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