These are traditional Dutch cookies. I adore them for desserts and cakes based on coffee or caramel. Speculaas spices can be found in The Netherlands, Belgium and Germany. It combines cinnamon, nutmeg, cloves, pepper, ginger, aniseed, mace and cardamom. Mixes can differ a bit depending on the brand. If you can’t find any spice mixes, the internet has plenty of recipes.
- 80gr moist brown sugar
- 70gr butter
- 10ml water
- pinch of salt
- 130gr flour
- 1 tbs speculaas spices
- 1 tsp baking powder
- 1 egg
Combine the sugar, butter, water and salt.
Add the flour, spices and baking powder. Knead to form a homogeneous dough.
Place the dough in a bowl covered with cling film and leave to rest for a minimum of 3 hours but preferably overnight. The spices will mingle and create a richer dough. Some people rest their dough for two full days before using.
Roll the dough on a floured surface to a thickness of 1/2 centimeter. Cut shapes from this. Alternatively, push the dough in a wooden form – brushed with a little oil for easier release – and tap to release the cookies.
Brush with beaten egg.
Bake for 20 minutes at 160°C.