Holly, Jolly & Spiced
Speculaas, or Speculoos, are thin, crisp biscuits from the Netherlands that are flavoured with a delightful and complex blend of warming spices that taste quintessentially "Christmas". If you didn't grow up with, or haven't tasted speculaas before, then you are in for a treat! They are so incredibly easy to make, and if you have the right rolling pin and a little patience, you can stamp your cookies with intricate designs before baking, which makes them perfect for gifting at Christmas-time.
We recommend a rolling pin like this to achieve the best results.
Every speculaas recipe will have its own unique blend of spices. We would love to share with you our special blend, and hope that it becomes a staple in your home.
INGREDIENTS
1 + 2/3 cup plain flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground clove
1/2 tsp ground fennel seeds
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground black pepper
1/4 tsp ground cardamom
1/4 tsp ground star anise
1/4 tsp salt
115g room temperature butter
3/4 cup brown sugar
2 tbs milk
Rice flour, for rolling
Makes 24 cookies
The cookies can be cut into any shape. For this batch, we used an egg ring to cut the shapes. However, our set of Scalloped Cookie Cutters creates a gorgeous shape.
METHOD
Set aside an embossed rolling pin and a 6.5cm round cookie cutter.
In a bowl, combine the flour, baking powder, baking soda, cinnamon, clove, fennel, nutmeg, ginger, black pepper, cardamom, star anise and salt. Set aside.
With an electric mixer, cream together the butter and sugar until pale and fluffy.
Beat in the milk with a wooden spoon, and begin to gradually add the flour mixture.
Once combined, form into a flat disc and refrigerate until firm (at least one hour).
When firm, preheat the oven to 165°C.
On a surface lightly floured with rice flour, use the embossed rolling pin to roll out the dough to 3mm thickness and cut into rounds with the cookie cutter. You will need to use a fairly firm pressure to emboss the design, otherwise the design will disappear as the cookies bake.
Place on a baking sheet leaving a 1cm gap between cookies.
Bake for 15-18 minutes until lightly golden.
Cool completely on racks.
These cookies are best enjoyed once completely cool which allows them to become crunchy. Store up to a week in an airtight container. We love to make batches of these to gift to neighbours, however, leftovers make fantastic cheesecake and tart bases.
Happy Baking!
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