- 200 gram all-purpose flour
- 60 gram brown caster sugar
- 1 teaspoon baking powder
- pinch of salt
- 2 tablespoons of speculaaskruiden
- 125 gram cold butter
- 2 tablespoons of milk
- 1 egg
Kitchen equipment needed
- large bowl
- speculaasplank (or any cookie cutter of your choice)
- chef’s knife
- oven tray lined with parchment paper
- silicone kitchen brush
Preparation — 10 minutes + waiting time
COMBINE flour with brown sugar, baking powder, salt and speculaaskruiden. DIVIDE the cold butter into pieces and ADD them one by one to the flour mixture and start kneading the dough. You can knead it with a standmixer or by hand. Also ADD 2 tablespoons of milk and knead until you’ve reached a dough ball. WRAP with cling film and refrigerate for at least 2 hours. The longer the dough will rest, the tastier it will be.
Finishing the speculaas — 20 minutes
If you’re using a speculaasplank, you need to dust it with a bit of flour. You can also use a rolling-pin and cookie cutter. KNEAD the dough one more time and press it into the speculaasplank, use a chef’s knife to remove the excess dough. TAP it on your counter to release the cookie.
REPEAT until you’ve used all dough and BRUSH the cookies with a beaten egg. BAKE them beautifully crispy in about 10 minutes, depending on the size of your cookies. Enjoy!