Speculaas is one of the Netherlands' most recognisable biscuits: thin, crisp and fragrant with cinnamon, nutmeg, cloves, ginger and other warming spices. It is especially popular during the colder months, although a speculaasje beside coffee or tea is welcome at any time of year.
Traditional wooden moulds give speculaas its detailed patterns, but you do not need one for this recipe. A rolling pin and ordinary cookie cutters make biscuits with the same characteristic flavour and snap.
Recipe at a glance
- Makes: About 28 cookies
- Preparation: 25 minutes
- Chilling: 1 hour
- Baking: 12-15 minutes per tray
- Oven: 175°C conventional / 160°C fan
Ingredients
- 250 g plain flour, plus a little extra for rolling
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 12-14 g (about 2 level tablespoons) Verstegen biscuit and speculaas spice mix
- 125 g Van Gilse dark brown sugar
- 150 g cold unsalted butter, cut into small cubes
- 1-2 tablespoons cold milk
- 25 g flaked almonds, optional
Method
- Combine the dry ingredients. Put the flour, baking powder, salt, speculaas spice and dark brown sugar in a large bowl. Break up any firm lumps of sugar with your fingertips and mix everything evenly.
- Make the dough. Add the cold butter. Rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Add 1 tablespoon of milk and bring the mixture together. Add the second tablespoon only if the dough still feels too dry to hold together.
- Let the dough rest. Shape the dough into a flat disc, wrap it and refrigerate for at least 1 hour. This firms the butter and gives the spices time to flavour the dough.
- Prepare the oven. Heat the oven to 175°C conventional or 160°C fan. Line two baking trays with baking paper.
- Roll and cut. Lightly flour the work surface and roll the dough to about 4 mm thick. Cut out the cookies and transfer them to the trays, leaving a little room between each one. Gather and reroll the scraps only once if possible.
- Add almonds if using. For a classic variation, press a few flaked almonds gently into the top of each cookie.
- Bake. Bake one tray at a time for 12-15 minutes. The cookies are ready when the edges have darkened slightly and the surface looks dry. They will still feel a little soft while hot.
- Cool completely. Leave the cookies on the tray for 5 minutes, then move them to a wire rack. They become crisp as they cool.
Tips for crisp speculaas
- Keep the dough cold: If it becomes soft while rolling, refrigerate it for another 15 minutes before continuing.
- Roll evenly: Cookies of the same thickness will finish baking at the same time.
- Do not judge them while hot: Speculaas develops its characteristic snap only after it has cooled.
- Let the flavour mature: The spice tastes even more rounded the following day.
How to store speculaas
Once completely cool, keep the cookies in an airtight tin at room temperature for up to two weeks. If they soften, place them in a 150°C oven for 4-5 minutes and let them cool again before returning them to the tin.
Always check the product packaging for current ingredient and allergen information, especially when cooking for someone with dietary requirements.