Speculaas

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Indulge in the aromatic world of Speculaas, a beloved Dutch cookie with roots in medieval times. This recipe guides you through creating these crisp, spiced delights, traditionally enjoyed during Christmas holidys, but now savoured all year round.

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Prep Time 10

Cook Time 8

Total Time 18

Difficulty Easy

Course Afternoon Tea, Christmas, Christmas Fare, Morning Tea

Cuisine Dutch

Servings

Method Thermomix and Conventional

Equipment

1 Thermomix or Stand Mixer

Ingredients

Ingredients
150 g light brown sugar
95 g unsalted butter soft but cool (or straight from the fridge for Thermomix method)
¾ tsp baking soda
1 tsp cinnamon
¼ tsp ground or freshly grated nutmeg
½ tsp flaked salt or 1/4 tsp table salt
⅛ tsp ground cloves
1/8 tsp ground cardamom
1/8 tsp ground anise
15 g rum or brandy
155 g plain flour

Instructions

Thermomix Method:

Preheat the oven to 175°c (350°F).
Weigh the sugar, butter, baking soda, cinnamon, nutmeg, salt, cloves, cardamom and star anise into the Thermomix bowl. Mix for 10 seconds/speed 6. Scrape down, add the rum or brandy, then mix again for another 10 seconds/speed 6 (don't forget to check the base of the TM bowl as butter can get stuck down there).
Scrape all the batter into the centre of The TM bowl, lifting any that’s stuck to the base as best you can, and add in the flour. Mix for 5 seconds/speed 4 then scrape down and repeat 5 seconds/speed 4.
Turn the dough onto a sheet of clingfilm. Using your hands, shape into a log then roll the dough up in the clingfilm. Further, shape the log into a long rectangle by picking the log up and setting it back down again on the bench to square it off. So you’ll have a long squared off sausage. Place the squared-off log into the freezer for 15 mins to firm up. If you don't have a flat spot in your freezer, use a small chopping board or tray to keep its rectangular shape.
Once the dough is firm, remove from the freezer. With a sharp or serrated knife, slice off your cookies. Not too thick or your Speculas will be too hard. Place them on a tray (lined if you don't have good non-stick trays) and bake until golden brown. I suggest you start checking at 8 minutes, timing will depend on the thickness of your cookies and cookie tray.
Store in an airtight container up to 1 month at room temperature..

Conventional Method:

Preheat the oven to 175°c. (350°F)
In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, butter, baking soda, cinnamon, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until light and fluffy (this can take around 10 minutes). Scrape the bowl and paddle in-between as needed and remember to check the base of the bowl as butter sometimes gets stuck down there.
While creaming on medium speed, slowly splash in the water. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.
Turn the dough onto a sheet of clingfilm. Using your hands, shape into a log, then roll the dough up in the clingfilm. Further, shape the log into a long rectangle by picking it up and setting it back down again on the bench to square it off. So you’ll have a long squared off sausage. Place the squared-off log into the freezer for 15 mins to firm up. If you don't have a flat spot in your freezer, use a small chopping board or tray to keep its rectangular shape.
Once the dough is firm, remove from the freezer. With a sharp or serrated knife, slice off your cookies. Not too thick or your Speculas will be too hard. Place them on a tray (lined if you don't have good non-stick trays) and bake until golden brown. I suggest you start checking at 8 minutes, timing will depend on the thickness of your cookies and cookie tray.
Store in an airtight container up to 1 month at room temperature.

Notes

NOTE:

Many of the biscuit recipes on my blog were written and tested before I developed my new Perfect Cookie Method for the Thermomix and Food processors. However, even though the above method may not be what's in my "Perfect Cookie Making Course", we've tested this recipe in 3 separate bake club sessions by my students, and it works a treat. However, If you've done my course, I suggest you download the recipe template and follow the instructions. That method is much quicker and easier. ;-)

Bec's Tip:

Rolling out some cookie dough's can be tricky; I prefer to roll this one as a log, inside cling film. Flatten off the sides, make a long rectangle and pop it in the freezer for 15 – 20 minutes, or long enough to firm it up so its easy to slice.

Get the oven on and up to temperature before you start slicing. The rectangular log should be very firm when you take it out of the freezer; 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.