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)

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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.

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