Biscuits for Days: Speculaas





Hello everybody – long time no see… 😛

But I have a new recipe – I’ve made some speculaas biscuits.

Speculaas are eaten in the Netherlands, Belgium and Germany.  Traditionally, they’re only eaten in December, but ofc they’re good to eat whenever 😀  Speculaas are made with brown sugar and mixed spice – I recommend dunking them in your coffee or tea ^^  

Speculaas are often made using special biscuit stamps with intricate designs (windmills, flowers etc.), but since I don’t have any, I’ve just used a fork to mark the sides of the biscuits – I never said they were photogenic, but they sure are tasty 🙂

Speculaas (or speculoos) Biscuits (Adapted from a SMH recipe)

Makes ~36


200g unsalted butter, softened

375g dark brown sugar

75g ground almonds

100ml cold water

100g rye flour

400g plain flour

4 tsp ground mixed spice

4 tsp cinnamon

1/2 tsp salt

2 tsp bicarbonate of soda


  1. Beat butter and sugar until smooth, then stir in almonds, water and rye flour.
  2. Add plain flour, spices, salt and bicarb soda, mix to a smooth, pliable dough.  Roll the dough into a log (~30cm long).  Cover it in plastic wrap and chill for 30 mins.
  3. Preheat oven to 160C.
  4. Cut the log into three 10cm lengths and roll out each length into a large rectangle 1cm thick.  Cut into 3 x 2 inch rectangles and put on lined baking trays.
  5. Use a fork to make grooves down the lengths of each biscuit
  6. Bake for about 15 minutes, or until the edges of the biscuits start to colour.

Enjoy your speculaas – try not to eat them all straight away!



3 thoughts on “Biscuits for Days: Speculaas

  1. Apart from the rye flower, it’s almost like the Danish “brown cookies” (literal translation of “brunkager”) that we eat for Christmas. Ours take a few days to make, though, because they need very controlled cooling before resting in the fridge for a few days so they can be cut without crumbling. There is probably a reason why many families buy them instead of making them. Last year my mum wanted me to help out so I can do it this year on my own :-O I should probably start in mid-November to be sure to get a batch right before Christmas hehehe

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