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 recipes you can make using vandotsch speculaas spice mix.
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Research psychologist turned cake designer, Cotswolds-based Louise loves food, is a self-confessed ‘sweet-aholic’ and, in addion, bakes a lot. According to Louise, sometimes things don’t work out, but when her bespoke cakes and other kitchen exploits do they end up at her blog Crumbs and Corkscrews.
Although Louise made these “squishy, bouncy marshmallows rippled with a sticky and sweet caramel, tinged with the warm and spicy vandotsch speculaas spice in the middle of the summer" according to Louise "they are absolutely perfect for an autumn sweet treat curled up with a mug of hot chocolate or for Halloween or Bonfire night.”
I'll take your word for that and try them out myself, one of these days.
What follows is an overview of the ingredients that Louise used to make her vandotsch speculaas spiced marshmallows, including:
Makes approximately 24-30 marshmallows (depending on how big you cut them up)
- 10 x gelatine sheets
- 500g caster sugar
- 4 teaspoons liquid glucose
- 200ml cold water
- 2 egg whites, large
- 5g (1teaspoon) vandotsch speculaas spice mix
- 4 tablespoons Dulce de Leche
I refer to Louise's write-up for directions on how to make her vandotsch speculaas spiced marhsmallows.
Coming soon: Tina's speculaas popcorn
How to make Louise's speculaas spiced marshmallows
"The vandotsch speculaas spice mix is the perfect addition to my baking cupboard; for biscuits, cakes or sweet treats, the spice mix is easy to use, smells amazing and is so addictive."