It is thought that the Dutch name Speculaas comes from the latin 'speculum' that means mirror.
Traditionally speculaas biscuits are the mirror image of the carved wooden moulds they are baked in.
Windmill shaped speculaas biscuits are known throughout the whole world, as are male or female speculaas figurines.
These days speculaas biscuits can take any shape or form. But you can do so much more with speculaas spice than just making biscuits.
Find out more about the delicious dishes you can make using vandotsch speculaas spice mix.
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Having good memories of how my mother-in-law’s rock cakes tasted - of course solely made for her young grand sons at the time - I was really pleased that Bristol based Elaine - family cook, baker and food blogger at Forgetdietingforever - surprised me with her grandmother’s rock cake recipe, but this time ‘spiced up’ with the vandotsch speculaas spice mix.
What follows is an overview of the ingredients that Elaine used to make her speculaas rock cakes infused with vandotsch speculaas spice mix, including:
Makes 8 speculaas rock cakes
- 200g self raising flour
- 100g Demerara or light brown sugar
- 100g margarine (or butter at room temperature)
- 100g mix currants/sultana's
- 1 egg, beaten
- 1 tablespoon milk
- 5g (1 teaspoon) vandotsch speculaas spice mix
I refer to Elaine’s write-up for directions on how to bake her vandotsch speculaas spiced rock cakes.
How to make Elaine's speculaas rock cakes
“The vandotsch speculaas spice aroma is very warm and inviting, and it transformed my rock cakes with its sweet complexity.”