Kyle is South African-born Dutch. His oma from his dad’s left him a wonderful family cook book with an extensive selection of traditional Dutch recipes. This book has seen its days and is now held together with duct tape. In addition, his grandmother from his mom’s side left him a beautiful wooden Speculaas mould.
For one batch
- 15 minutes to prep the dough
30 minutes resting time
15–20 minutes per tray – baking time
- Speculaas spices (you can make your own too)
- 125g butter
- 100g Cup brown sugar (in this old recipe it says brown castor sugar – solid brown sugar doesn’t melt as nicely during baking. I suggest pouding it up a bit, though the crunch is nice too.)
- 200g wheat flour
- 2Tbsp milk
- Pinch of salt
- Rice flour for dusting (if you’re using a mould)
The mould is a little hard to come by, but I suggest cookie cutters. Using cutters make it a much faster process as we usually stamp them out with the moulds, then we’d need to cut away at the edges to give them the finished moulded shape.
- Ground your spices to make the Speculaas mix (we used 4 tsp of cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp white pepper, 1/4 tsp coriander and 1/4 tsp cardamon)
- Combine the spices, flour, salt, sugar and butter (we don’t have a food processor, yes it would be easier, but we enjoy doing a lot of things by hand – just don’t work the dough)
- Roll the dough into a ball, clingwrap it and refrigerate for 30 minutes. This allows it to stiffen and makes it easier to work with.
- Preheat the oven to 170°C, and line two trays with baking paper/silicone sheet while you wait.
- Roll the ball of dough out, slowly and cut your shapes out. In our case, we need to dust the mould with rice flour and then press the dough into the mould and cut out to form individual cookies.
- Lay on a lined tray and baked for 15–20 minutes.
- Let them cool, and enjoy.