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Dough and speculoos boards


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.
Prep Time 1 hr 15 mins
Cook Time 15 mins
Resting time 4 hrs
Total Time 5 hrs 30 mins
Course Nagerecht, Tussendoortje
Cuisine Vlaams
Servings 10 portions


  • Speculoos board


Speculoos spices

  • 4 parts cinnamon
  • 1 part nutmeg
  • 1 part cloves
  • 1 part ginger
  • ½ part cardamom


  • 540 grams cassonade dark
  • 900 grams flour
  • 540 grams butter
  • 1 egg
  • 2 tablespoons speculoos spices

For moulding

  • flour


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.


  • 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.
    Dusting the speculoos board with flour
  • Push the dough into the board.
    Moulding speculoos
  • Cut the dough flush with the board using a sharp knife.
    Cut away the excess dough
  • Shake the speculoos from the mold, onto a lightly greased baking tray, or onto baking paper.
    Shaking speculoos from the mould
  • Bake the speculoos until it is crispy, with a good color. How long depends on the size. About 20-25 minutes at 160°C.
    Speculoos, ready to bake


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.
Keyword biscuits,, cookies, speculaas, Speculoos, spices