Speculoos
The crunchy biscuits that can be found everywhere, and usually served when having a coffee. These are especially popular in the fall and winter, during the days of St. Maarten and St. Nicholas. Traditionally, biscuits are formed using a wooden board with hand-carved patterns.
Equipment
- Speculoos board
Ingredients
Speculoos spices
- 4 parts cinnamon
- 1 part nutmeg
- 1 part cloves
- 1 part ginger
- ½ part cardamom
Dough
- 540 grams cassonade dark
- 900 grams flour
- 540 grams butter
- 1 egg
- 2 tablespoons speculoos spices
For moulding
- flour
Instructions
Speculoos spices
- If the spices are not yet ground, grind them, and mix well.4 parts cinnamon, 1 part nutmeg, 1 part cloves, 1 part ginger, ½ part cardamom
- Store in a dry and cool place.
Dough
- Place the flour on a work surface (or in a mixing bowl) and make a well in it.900 grams flour
- Pour the remaining ingredients into the well and mix without mixing in the flour. Note: add the spices to taste. Tasting is important.540 grams cassonade, 540 grams butter, 1 egg, 2 tablespoons speculoos spices
- Mix the flour into the mixture until a compact mass forms, which you can ball.
- Let rest for several hours in a bowl, in a cool place. Feel free to leave it out all night.
Moulding and baking
- Preheat the oven to about 160°C
- Dust the speculoos board with flour and tap it on the side to remove most of the flour. The goal is a thin layer of flour on the plank, without too much flour in the grooves.flour
- Push the dough into the board.
- Cut the dough flush with the board using a sharp knife.
- Shake the speculoos from the mold, onto a lightly greased baking tray, or onto baking paper.
- Bake the speculoos until it is crispy, with a good color. How long depends on the size. About 20-25 minutes at 160°C.
Notes
Be sure to read the post above this recipe card for additional directions.
While forming it is important to keep the dough smooth, but not too warm.
Due to the high proportion of sugar in the dough, it can burn quickly at too high temperatures. It is better to lower the oven a little than to try to go too fast.