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5 from 8 votes

Speculoos/Speculaas

Delicious traditional Christmas cookies with lot of spices
Prep Time12 hours 10 minutes
Cook Time50 minutes
Total Time13 hours
Course: Dessert
Cuisine: Dutch
Keyword: Speculaas, Speculoos
Servings: 18
Calories: 140kcal

Ingredients

  • ¾ cup 104 grams All-purpose flour
  • ½ cup + 1 ½ tablespoons Cake Flour 74 grams
  • ½ cup + 2 tablespoons Whole Wheat flour 74 grams
  • ¼ teaspoon 1.3 grams Baking soda
  • 1 tablespoon of speculaas spices 1 teaspoon cinnamon, 3 cardamom, ¼ teaspoon anise seed, 4 white peppercorn. ⅛ teaspoon mace, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves and ¼ teaspoon coriander
  • teaspoon salt
  • cup 74 grams Dark brown sugar, lightly packed
  • ¼ cup 50 grams Granulated sugar
  • 1 ⅛ teaspoons 8 grams Clover honey
  • 6.2 ounces 177 grams unsalted butter, at room temperature
  • Powdered sugar for dusting

Instructions

  • In a medium bowl and sift all purpose flour, cake, whole wheat flours, spices, salt and baking soda. At the end of sifting, the whole wheat flour left a lot of large flakes in my sifter. Leave that out. Break up any lumps of flour remaining in the sieve and add them to the bowl.
  • Place the butter, sugar and honey in the bowl of a stand mixer fitted with the paddle attachment.
  • Turn to medium-low speed and cream the butter until smooth. Scrape down the sides and bottom of the bowl.
  • Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined.
  • Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
  • Transfer the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 4-by-6-inch block.
  • Wrap in plastic wrap and refrigerate for at least 2 hours, or, preferably, overnight. Next morning take out the dough and place it in a parchment paper, cover with another parchment paper.
  • At first you need to make few pounds on the top of the dough. Roll them thin as much possible Original recipe asked for ⅛ inch thickness
  • . If necessary, push the trimmings together, refrigerate until firm, and reroll to make rest of cookies.
  • Using a cookie cutter cut them into desired shapes, and then chill the cut outs of cookies for about 5 minutes.
  • Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (standard). Line two sheet pans with Silpats or parchment paper.
  • Bake the cookies until golden brown about 17 minutes, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely. I got about 3 dozen of 2 inch cookies.
  • Delicious before serving you can dust little powdered sugar if you want.

Notes

This recipe is adapted from here

Nutrition

Calories: 140kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 34mg | Potassium: 29mg | Fiber: 1g | Sugar: 7g | Vitamin A: 244IU | Calcium: 8mg | Iron: 1mg
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