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250g plain flour
150g butter
140g soft dark brown sugar
1 teaspoon of baking soda
1½ teaspoon of mixed spices
4 tablespoons of milk
flour to dust
Nothing beats crunchy, homemade speculaas biscuit, fresh from the oven. This recipe is by Dille & Kamille, make the dough a day ahead for the best result.
How to make Speculaas at home
Place flour, spices and baking soda into a mixing bowl.
Add the soft brown sugar to the bowl.
Stir until all ingredients are combined.
Weigh the exact amount of cold butter.
Cube the butter.
Add it to the bowl and mix.
Mix until the butter starts to crumble.
Add the milk and mix shortly.
Until the dough turns to brown.
Knead the dough by hand.
Wrap the dough in cling film.
Place the dough overnight in the fridge.
Roll a piece of dough.
Press it firmly into the mould.
Preheat the oven to 170°C
Trim the dough straight.
Tap the dough out of the mould.
Place the biscuits on baking paper.
Bake the biscuits for 12-15 minutes.
The dough runs out, so you do not see any mills.
Maybe the little biscuits will look better...
Alas, the little bicuits do not look prettier.
The taste of this speculaas (Dutch gingerbread) is perfect, so it's definitely worth it to bake it yourself. But sadly, despite our nice wooden molds, our speculaas ran out during baking. Even after staying overnight in the refrigerator!
How professional bakers make their biscuits look beautiful, no idea! For a better result you might as well bake without the gingerbread moulds, with a star cutter for example. See here our pretty speculaas stars of last year.
To bad, but we give it another try next year!