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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Anne's vandotsch speculaas spiced fruit bread
Anne is a passionate home cook who loves to create lots of mess but hates the washing up afterwards! Don’t we all? Anne loves to try out new recipes and ingredients, with a bargain hunter mindset at the core but with the occasional treat as life would be pretty dull otherwise.
Anne’s blog, called Anne’s Kitchen is a collection of her successes, and failures, whilst learning to cook over the past few years.
What follows is an overview of the ingredients that Anne used to make her vandotsch speculaas spice infused fruit bread, including:
This makes two loaves/ breads – one to keep, one to freeze unless you are feeding many people, in which case just cook all together.
- 400g white strong flour
- 80g wholemeal strong flour
- 7g sachet easy yeast
- 7.5g (1/2 table spoon) vandotsch speculaas spice mix
- 320ml warmed milk
- 20g light brown sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 50g dried mixed fruit
- 2 table spoons milk
- 5g (1 teaspoon) vandotsch speculaas spice mix
- 1 table spoon Demerara sugar
I refer to Anne’s write-up for directions on how to bake her vandotsch speculaas spiced almond chocolate biscuits.
vandotsch Speculaas Spice Bread Recipes
How to make Anne's speculaas fruit bread
Other Bread Recipes:
“The vandotsch speculaas spice mix smells a little like what I expect heaven to be like!"
"A fragrant burst of cinnamon, accompanied with fiery ginger notes and earthy cloves, among other secret spices that make me want to use it in pretty much everything I now bake!”
"I wasn't too sure how much to use - and erred on the side of caution but next time I would probably just go all out and add a whole tablespoon of the good stuff!"