Speculaas is a type of crunchy, caramelized shortcrust biscuit commonly found in the Netherlands and Germany. It is rather popular around Christmas time and surprisingly some of the spices used are native to Indonesia. We would love to share with you a Speculaas recipe that we have in the family for you to try at home this Christmas time.
Ingredients 3 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 3/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1/4 teaspoon freshly ground white pepper Pinch of ground cloves 1 1/2 sticks unsalted butter, softened 3/4 cup light-brown sugar 1 tablespoon molasses 1/3 cup water Confectioners’ sugar
Mix together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, nutmeg, white pepper, and cloves in a large bowl.
Cream butter and brown sugar until light and fluffy. Mix together half of the flour mixture. Add water, then remaining flour mixture. Divide into 3 balls and flatten into 2cm, wrap in cling wrap and keep in refrigerator.
Dust surface with confectioners’ sugar. Roll out dough to 5mm thickness and cut the shape out with your favourite holiday cookie cutter. We are using our tree cutter. Continue until all dough is cut and keep in refrigerator for 1 hour.
Preheat oven to 160C. Place cookies in oven and immediately reduce temperature to 120C. Bake until cookies are set and just beginning to turn light gold for around 55 to 65 minutes. Let cool on wire racks.