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.
- 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
- Preheat the oven to 190°c.
- 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.
- Stir in the rum or brandy.
- 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.)
- (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.