Description
A famous cookie made from spices. It can be seen year-round but mainly around Christmas. Note: Some Dutch/European specialty stores may have pre-mixed speculaas spice packages.
Sift the flour over a large cutting board or countertop. Sprinkle the baking powder over it, the salt and sugar. Thinly slice the (hard) butter or margarine and add it to the flour-and-sugar mix. Add the milk and hand knead all until there is a firm but malleable dough. Pack the dough into a piece of foil and keep in the fridge overnight (to allow the spices to penetrate the cookie dough).
If you have a ‘speculaasplank’ dust it with flour. Press the dough into the hollows, cut off the excess and sprinkle with slivered almonds. Shake the dolls out onto a dusted countertop. Put flat, almond-covered side down on a greased cookie sheet and bake in a preheated oven at 180ºC for 15 - 20 minutes, depending on the size of the dolls.
If you don’t have a ‘speculaasplank’, roll the dough out into a thin layer and use cookie cutters or cut it into squares.
Ingredients
- 500 gr. flour
- 250 gr. butter or margarine
- 1/2 tsp baking powder
- 1/2 tsp salt
- 125 gr. dark brown or Demarara sugar
- 50 ml milk
- slivered almonds
- 20 grams cinnamon
- 10 grams ground nutmeg
- 5 grams ground cloves
- a pinch of cardamom powder
- a pinch of ginger powder
Directions
Beat margarine or butter with a mixer on medium to high speed for 30 seconds or by hand. Add brown sugar, cinnamon, baking powder, nutmeg, cloves and salt. Beat in egg and flour. Add chopped almonds if using them. Roll dough to 1/8 inch thickness on a lightly floured board and cut into shapes (windmills and Sinterklaas/Santa shapes are traditional). Decorate with whole almonds if using them. Place one inch apart on lightly greased cookie sheets. Bake in 350 degree F oven 8 to 10 minutes or until edges are lightly browned. Cool 1 minute, transfer to wire racks to cool completely.
Makes 4 to 6 dozen (depending upon size)