Spicewell's Kitchen Craft
- Preservative, additive and naturally gluten free
- Blends hand-crafted in small batches
- We use fresh ingredients with long life
Seasonal shortbread biscuits (Speculoos) that are simple to make and makes a quick, easy treat for all. Kids will love to bake these at Christmas.
In Holland this is the biscuit to make during the winter and for the festive season. Visit us at facebook.com/tryspicewells or check the recipe below for making your own Dutch Christmas biscuits. At home these have become a year round favourite with a relaxing cup of coffee.
Cinnamon, Nutmeg, Cloves, Ginger, Cardamom, Mace, White Pepper. Produce of more than one country, blended in the UK. Produce of more than one country, made in Devon, UK.
Cannot guarantee free of other allergens.
Over time the essential oils, aromatics and colour of this spice blend will fade and the flavours change. Keeps for up to 2 years, but better when used sooner. Please use by the BB4 date on your package.
Please email firstname.lastname@example.org
Spicewell's herbs, spices, seasonings, rubs and blends are FREE of chemical flavourings, preservatives, flowing agents, anti-caking agents, bulk filler, and any other unnecessary, non-food ingredient. Naturally gluten free, and suitable for vegans. All products are carefully packed and labelled for your peace of mind.
Thank you for supporting our little cottage industry.
DUTCH SPECULAAS COOKIE RECIPE
for tasty Speculoos biscuits
225g pastry flour / all purpose flour (low protein if poss)
115g dairy butter at room temperature
130g soft brown sugar
2 tsp / 7g baking powder
½ tsp / 3g baking soda
2 tbsp / 30g buttermilk or milk
3 tsp / 7g Dutch Speculaas spice mix
a couple of pinches of salt, to taste
a cookie cutter (or better, a Dutch 'Speculoos' biscuit mold, you will need fine rice flour to dust the molds)
Making the dough a day before baking really helps the flavours merge and mingle, not essential but worth trying.
- Preheat your oven to 165ºC / 330ºF
- Sift the flour with the baking powder, baking soda, salt and spice blend into a bowl
- In another bowl add sugar and the butter and combine until well mixed
- Now add the buttermilk (if using almond extract add that now) and beat until smooth
- Add to this bowl the the flour/spice mixture and promptly knead into a ball
- Press the ball into a disc shape, cover and allow to rest in the fridge for at least 30 minutes.
If you are using molds rather than cutters, sprinkle them with rice flour.
- Remove the dough from the fridge (the dough needs to be as cold as possible but still pliable enough to press into the mold).
- Press an amount of dough in the speculaas shapes and cut away the excess dough with a very sharp knife.
- Tap the shapes out of the molds and place them on a baking tray (if you wish, add flaked almonds by pressing the underside of the cookie in the flakes and then placing the cookies flake side down on the baking tray).
If you are using cookie cutters gently roll the dough and press your cutter shapes out.
- Bake in the oven for about 16-18 minutes. Timing is important, ensure they are cooked all the way through, and remove before they move from golden to brown as the biscuits will taste of burnt sugar, this may take a few goes to get right as the cooking time will vary based on thickness, your oven and so on.
- Take them out and leave the Speculoos on the baking tray for a few minutes to firm up, then move to cool on a rack.
You'll know your biscuits are perfect if they have a light crunch all the way through, from edge to center. You will only know this for sure when they are completely cooled ...patience!