Now that I’ve had my first ever Europe Christmas and survived all the festivities here in the Netherlands, I thought it would be great to share some of my favourite Dutch recipes. Starting with Speculaasjes. We will use the traditional spice mix that you can make yourself (see below), or use a speculaas mix that can be found at any bakery. The kruidnoten (spices) are used for a variety of other recipes I will be sharing in the next few weeks, so maybe make your own and store this mix in a jar for next time!
Traditional speculaas moulds can be found in some bakery and kitchen shops around Europe. If you want me to post you some, please get in contact with me here so that I can purchase some for you. They are adorable. Shapes of old-world dutch vrouw, jongen, molens and animal characters can be found carved out on wooden planks.
Fear not. If you don’t have a mould, simply roll out the dough onto a lightly floured table to around 0.5cm. Use any cookie cutter and use accordingly.
Preparation time: 10 minutes
Resting time: 30 minutes
Baking time: 15 minutes
Makes: 30 - 50
500g Cake flour
200g Brown sugar
4 Tbsp Dark / molasses syrup
1 Tbsp / 15ml Baking soda
2 tsp Spekulaas spices *
300g Unsalted cold butter
1. Add all the dry ingredients to a mixing bowl. Pour in the syrup.
2. Cut the butter into cubes and add to the dry ingredients.
3. Blend with an electrical mixer or by hand. Ensure no small pieces of butter is visible.
4. Add the milk to the dough and blend well. A smooth dough should be made.
5. Rest the dough in a covered bowl within the fridge for around 30 minutes.
6. Dust the surface lightly with flour. Use a pastry brush or cloth, and dust each spekulaas mould with flour as well.
7. Take a small amount of dough, press it into the mould, use a knife to trim off excess.
8. Turn it around and tap the mould hard onto the table allowing it to release.
9. Pre-heat the oven to 175°C.
10. Bake for 15 minutes.
* To make your own Speculaas dried spice: 15g cinnamon, 5g cloves, 5g nutmeg, 2g white pepper, 2g coriander seed,