Cream softened butter and sugar until the mixture is a pale white. Add the Spekulaas Spice and salt and fold through.
Add the almond extract and milk to the bowl, a little bit at a time and mix.
In another bowl, sift the flour and baking powder together. Then add the flour mixture to the spice mixture, until all ingredients are evenly distributed, and the dough is quite firm.
With floured hands, shape the mixture into a ball. Wrap in cling wrap and put into the fridge for an hour; this allows the dough to rest and the spices to develop.
Take the dough out of the fridge and allow it to come to room temperature before baking. Prepare a work surface and rolling pin by flouring them. Also prepare a baking tray, lined with baking paper.
Pre-heat oven to 180°C.
Roll the dough out thinly and press into your chosen mould, ensuring to cut the excess dough off around the edges. Alternatively, cookie cutters and biscuit stamps also work.
Place the biscuits on the prepared baking tray and bake in the oven for 10-15 minutes.
8 Comments
Lovely warm and complex spice! The first time I’ve made these biscuits and I think I’ll make them a personal tradition from here on! A bit too sweet for me,even though I used less than the recipe. I did use brown sugar, not sure if that had a bearing. A friend in Sweden makes them to eat with blue cheese- one to try! Seasons Greetings people! Xx
Very tasty, I used the moulds from the shop recommended by Bernadette, and it turned out fantastic. I just had to bake it on 200+ celsius fan forced, so the biscuits kept their details. When I tried 180, it just melted away a bit. I also put the cut out biscuits into the fridge before baking, which also helped to preserve the details.
Robyn you can get the moulds, which are called Springerle, from the Cookie Cutter Shop online. Its an Australian company so you should get your moulds quite quickly.
A tip a German lady gave me was to leave the cookies out on the baking tray over night once pressed with the moulds. This causes the surface of the cookie to dry out a little and so when you cook them the next day, the design is retained more clearly.
Do you know where to get the speculaa moulds in Victoria or who to contact to get in Netherlands or Germany ? Thanks for any intel
Delicious! We have allergies in our house, so I adapted these to be gluten and dairy free. They worked perfectly with GF flour, nutalex, and soy milk substitutes. Beautiful texture and flavour.