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  • Author: Ena Scheerstra
  • Yield: 4-6 1x


Wintery Dutch spiced cookies, perfect with a cup of tea or coffee, or on a cold winter evening with hot chocolate.


  • 175 g butter
  • 250 g brown sugar
  • 350 g flour
  • 2 tbsp milk
  • 1 tsp baking powder
  • a pinch of salt
  • 15 gram speculaas spices


  1. Cream butter and sugar.
  2. Add the rest of the ingredients and knead to a smooth dough. Make sure you don’t overwork it, when it is mixed it is ready.
  3. Flatten into a disk, wrap in cling film and leave to rest in the fridge for at least 1 hour.
  4. Grease a 20×20 cm square baking tin and preheat the oven to 160C.
  5. Flatten the dough further until it is the size of the baking tin, place in the tin and bake for 45-60 minutes.
  6. Leave to cool completely before taking out of the tin.
  7. Before serving, break the speculaas into chunks.


If you don’t have speculaas spices you can use mixed spice (UK) or apple/pumkin pie spice (USA) or even something like chai or gluhwein spices. Alternatively you can make speculaas spices yourself by mixing ground spices yourself: 40 g cinnamon, 10 g nutmeg, 5 g coriander, 5 g cloves, 5 g ginger and 5 g cardamom.

  • Category: Baking
  • Cuisine: Dutch
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