It’s the 5th of December, the day Sinterklaas (Saint Nicholas) visits all Dutch children and gives them presents if they’ve been nice. It’s the day to eat all types of Sinterklaas baking: pepernoten, taai taai and the bake that has become famous around the world: speculaas!
We, in the Netherlands, have been eating speculaas for literally centuries now (if you want to know more about the history of speculaas, check out this post). So it’s extra satisfying to see the res
t of the world has finally caught up. Even speculoos butter has made it across the pond! The best speculaas is made with your own speculaas spice blend, freshly ground, but if you don’t want a fuss most larger supermarkets carry it now. There is a plethora of speculaas spice blend recipes to be found online, find out which one you like the best.
Speculaas cookies are great on your Sinterklaas or Christmas table but also tastes magnificent on some sandwich bread with plenty of (real) butter – just like the Dutchies do. They also make a great cheesecake bottom or cookie based pie crust! No excuse not to make these!
Speculaas Cookie Recipe
Tools: Speculaas mould or rolling pin
|300||grams||light brown sugar|
- Cream butter. Mix in sugar, salt and milk until combined. Combine flour, baking powder and speculaas spice and add to the butter mixture. Knead until combined. Wrap in clingfilm and leave to rest for at least 12 hours to let the flavors develop.
- Preheat the oven to 150C/300F.
- Lightly flour your speculaas mould. Push the dough into the mould, cut away the excess with some fishing wire for example. To release the cookie, smash the mould into a working surface cookie first (make sure to call fire in the hole;)). Place cookie on a baking sheet lined with a silpat mat or baking parchment.
If you don’t have a mould, roll the dough out to about 5mm thickness and cut out shapes.
- Decorate as you wish.
- Bake for 30 minutes. Leave to cool on a wire rack.