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steven

vandotsch speculaas biscuit

By steven

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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Rate this recipe 2.8/5 (15 Votes)

Ingredients

  • - 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

Details

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

Preparation

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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