Speculaas recipe

Last week I posted a photo on Facebook of some of the biscuits we made in Bake Club.  There were so many messages and comments about these Speculaas,  I said I’d add a post so everyone could try them.

I’m sure there’ll be a few of you out there that have never heard of a Speculaas and then there will be others that know them well.   If you don’t like cinnamon/mixed spice type flavours then don’t bother.  But if you’re like me and love these Christmassy flavours then you won’t regret making them. Speculaas are a Dutch biscuit.  You can buy them at some supermarkets but you know home made are best. 😉 

Read my tips before you start these and you’ll find them so easy to make. 

Speculass

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Speculass
 
Spiced Dutch biscuits
Author:
Ingredients
  • 3 cups plain flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • ½ tsp ground aniseed (or Star Anise)
  • ½ tsp salt
  • ½ tsp ground ginger
  • 250 g butter
  • 11/2 cups firmly packed brown sugar
  • 3 tablespoons rum or brandy
  • 1 egg white beaten
  • 125 g blanched or slithered almonds to decorate
Method
  1. Preheat the oven to 190°c.
  2. Sift the flour, baking powder, cinnamon, cloves nutmeg, aniseed, salt and ginger into a bowl. Beat the butter until creamy in a large bowl, then add the brown sugar gradually, beating until the mixture is light and fluffy.
  3. Stir in the rum or brandy.
  4. Gradually add the flour and spices to the creamed mixture, stirring until well combined, then form the dough into a ball. Knead the dough on a board sprinkled with about a ¼ cup of sifted flour. (Bec’s Tip: The mix will seem quite crumbly at first but don’t worry, once the butter warms a little it will come together.)
  5. (Bec’s Tip: Rolling out of some cookie dough’s can be tricky, I prefer to roll this one into two logs, inside cling film, flatten off the sides making a long rectangle and pop it in the freezer for 10 – 15 mins. When you take it out it should be very firm, use a sharp, thin knife or serrated knife, slicing thin rectangles from the log. Then lay on a baking tray and brush with the egg white and slivered almonds.) Bake for 12 minutes or until they are browned and firm. Cool and store in an airtight container.
Chef Notes
My tips from class are listed to make the job easier. Give them a try.

 

 

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