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vandotsch speculaas biscuit


This is the original speculaas biscuit recipe from my Dutch grandmother, updated to include the vandotsch speculaas spice mix based on my grandmothers sweet tasting spice mix

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  • - 250 grams all purpose plain flour
  • - 5 gram (1 teaspoon) baking powder
  • - 150 grams brown sugar
  • - a pinch of salt
  • - 30 grams (2 tablespoons) of vandotsch speculaas spice mix
  • - 175 grams unsalted butter


servings 20
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Average budget


Step 1

- Put the flour, baking powder, sugar, salt and spices in a bowl. Cut the butter in small pieces and put in the bowl. Knead until smooth

Step 2

- Insert the dough in clingfoil and put in the refrigirator for at least two hours - for better results refrigirate the dough for five or seven days. Feezing the dough is also no problem

Step 3

- Take out of the fridge, when at room temprerature roll out onto a floured surface
- Preheat oven to 150°C. Roll the dough with regular rolling pin to about 2.5mm thick
- Use a cookie cutter to cut out basic shapes, or use a pizza cutter to make squares or rectangulars. Put the biscuits on a baking tray

Step 4

vandotsch speculaas biscuit - Step 4

- Place the tray in the oven for 15 minutes at 150°C
- Take the speculaas out of the oven, allow to cool, and serve with a good cup of coffee

Add flaked almonds by pressing the underside of the biscuits in the flakes and placing them, flakes side down, on the baking tray

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