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Dutch Speculaas

Traditional Dutch Speculaas

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These spicy biscuits are a Dutch tradition around the festive season, usually made to celebrate the start of the season. If you don’t have a specialty mould, just use a cookie cutter, they will be just as delicious!

  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 30 mins
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3 ½  C (875 ml) cake flour
½  tsp (2.5 ml) bicarbonate of soda
½  tsp (2.5 ml)  salt
½  tsp (2.5 ml) ground nutmeg
1 ½  tsp (7.5 ml) cinnamon
1 tsp (5 ml) ground ginger
½  tsp (2.5 ml) ground cardamom
½  tsp (2.5 ml)  mixed spice
pinch of ground clove
170 g unsalted butter, softened
1 C (250 ml) demerara sugar
⅓  C (80 ml) water

icing sugar for dusting
Speculaas mould

Mix the flour, bicarb, salt and all of the spices together in a bowl.

Using a stand mixer, cream butter and brown sugar together until light and fluffy. Add the flour and spice mix in three batches, alternating with a bit of water bit by bit until the dough comes together.

Separate the dough mix into 3 equal balls, then flatten roughly and wrap in cling film and refrigerate for 1 hour.

Line 2 baking sheets with baking paper.

When you are ready to make your speculaas, roll a ball of dough out so that it is slightly thicker than your mould.

Lightly dust each mold with icing sugar (use a sieve for easy and even sprinkling).

Cut out a piece of dough about the size of your mould and firmly press the dough into the mould. You can use a rolling pin lightly to ensure that the dough makes it into all the crevices of the mould.

Gently press the biscuits out of the mould onto your lined baking sheet about 2 cm apart to allow for spreading. Trim the biscuits around the edges to neaten.  Repeat this process until all the dough has been used. Place the baking tray into the freezer to allow the biscuits to harden before baking.

When ready to bake, preheat the oven to 170 ° C. Pop the trays into the oven and bake for about 25 minutes or until golden brown. Remove and allow to cool completely.