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.
Makes approximately 25 -50 biscuits, depending on size of the biscuits
- 250 grams all purpose plain flour
- 5 gram (1 teaspoon) baking powder
- 150 grams brown sugar
- a pinch of salt
- 20 grams (4 tsp) of vandotsch speculaas spice mix
- 175 grams unsalted butter
How to make vandotsch speculaas spice biscuits
- Put the flour, baking powder, sugar, salt and spices in a bowl. Cut the butter in small pieces and put in the bowl. Knead well until smooth
- Insert the dough in clingfoil and put in the refrigirator for at least two hours - for better results refrigirate the dough for five or seven days. Feezing the dough is also no problem
- Take out of the fridge, when at room temprerature roll out with a rolling pin to about 2.5mm thick onto a floured surface
- Preheat oven to 150°C.
- Use a cookie cutter to cut out basic shapes, or use a pizza cutter to make squares or rectangulars. Put the biscuits on a baking tray
: add flaked almonds by pressing the underside of the biscuits in the flakes and placing them, flakes side down, on the baking tray
- Place the tray in the oven for 15 minutes at 150°C
- Take the speculaas out of the oven, allow to cool, and serve with a good cup of coffee