Speculaas

A community recipe by AliceM

Not tested or verified by Nigella.com

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Introduction

These are the gingerbread-like biscuits we Dutchies eat at 'Sinterklaas'.

Ingredients

Serves: 24

Metric Cups

rice flour (fine)
1 pinch of salt
3 teaspoons speculaas spice powder
2 tablespoons milk
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
100 grams soft dark brown sugar
100 grams butter
250 grams flour

rice flour (fine)
1 pinch of salt
3 teaspoons speculaas spice powder
2 tablespoons milk
½ teaspoon baking soda
1 teaspoon baking powder
3½ ounces soft dark brown sugar
3½ ounces butter
8⅚ ounces flour

Method

Speculaas is a community recipe submitted by AliceM and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

If you have wooden speculaas molds but you can make them without these.

First make the spice mixture.

Preheat the oven to 175°C.

Put all the ingredients in a bowl and make a supple but not sticky dough. If you have speculaas molds: sprinkle some rice flour in the molds, press an amount of dough in the speculaas shapes and cut away the excess dough with a sharp knife.

Tap the shapes out of the molds and lay them on a baking tray. If you don't have the molds, just roll out the dough and cut out shapes.

Bake in the oven for about 25 minutes and leave to cool on a cooling rack.

If you have wooden speculaas molds but you can make them without these.

First make the spice mixture.

Preheat the oven to 175°C.

Tap the shapes out of the molds and lay them on a baking tray. If you don't have the molds, just roll out the dough and cut out shapes.

Bake in the oven for about 25 minutes and leave to cool on a cooling rack.

Additional Information

Another thing Dutchies do with this dough is make kruidnoten/pepernoten (spice nuts/pepper nuts). To make these you make tiny balls out of the dough, lay them on a baking sheet and press them down a bit.