Speculaas
Speculaas are my absolute favourite biscuit. They are a spiced biscuit originating from the Netherlands made at Christmas time.
I grew up with these biscuits – my Mum and Oma made them every Christmas, and a packet of the store-bought kind were never far away, either. I’m in my happiest place when I’m baking them or sharing them with people in my life.
There are many variations of the spice mix out there, and after many, many years of tweaking and trying different recipes I’m so excited to share mine with you. It traditionally uses white pepper, but I’ve added in freshly ground Szechuan peppercorns for the very slight tingle that they add to the biscuits.
2024 update - this year I switched out the Szechuan peppercorns for Native Australian Pepperberries. They add a wonderful fruity peppery bite to this mix.
If you don’t have Szechuan peppercorns or Pepperberries (or would rather not use them) simply swap them out with white or black pepper.
This recipe means the world to me, and I hope they become a Christmas staple in your lives.
Note - I use an Australian tablespoon in this recipe, which is 20ml. It’s equal to 4 teaspoons.
Watch my how-to video on Instagram
INGREDIENTS
Spice mix
1 tablespoon ground cinnamon
1 teaspoon whole aniseed, ground
1 teaspoon Szechuan peppercorns, ground, OR 1 tsp of white or black peppercorns, ground
3 teaspoons ground ginger
1½ teaspoons ground coriander
1 teaspoon ground cardamom - green or brown
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Biscuit
450g plain flour
1 tablespoon baking powder
Pinch of salt
1 tablespoon of the Speculaas spice mix (see above, or use a store bought spice mix)
250g unsalted butter (room temp)
330g dark brown sugar
50ml spiced gin (or rum, or cold black tea for an alcohol-free option)
The eggwhite from 1 egg, lightly beaten (optional)
Almond flakes (optional)
METHOD
Spice mix - this makes enough spice mix for two batches of biscuits
If you're making your own spice mix, place any of your whole spices in a spice grinder (or mortar and pestle) to grind to a fine powder. Once ground, mix with the other pre-ground spices. (This makes enough spice mix for two batches of biscuits.) Set aside.
Biscuits
Combine the flour, baking powder, salt and 4 teaspoons of the spice mix in a large bowl. Set aside.
Dice the butter and place it in the bowl of a stand mixer with the paddle attachment. Add the sugar and beat until its pale. About 3-4 minutes. Stop halfway and scrape the bowl.
Add in the gin and mix on medium/low until its combined. Scrape the bowl and mix again, briefly.
Add the combined dry ingredients and mix on low until mostly combined, and your mixer starts to strain.
Remove the bowl from the stand mixer and use your hands to bring the dough together. Place the dough on a lightly floured bench and give it a gentle knead – 20 to 30 seconds max.
Divide the dough into two flat discs, wrap in glad wrap and chill the dough in the fridge for 30-60 minutes, or up to three days.
Alternatively, you can divide the dough in half and roll into two sausages, 5cm in diameter and wrap in plastic wrap.
Turn the oven on to 180 degrees. Take the dough out of the fridge and let it sit on the bench for 15 minutes or so. Line two baking sheets with baking paper.
Roll out one of the discs to 5mm thick and use your festive cookie cutter of choice to cut out the biscuits. Place them on the prepared baking tray. Repeat the rolling a cutting until all the dough is used.
If you're using the sausage method, use a sharp knife to slice 5mm rounds and place them on the baking tray.
If using, place a couple of almond flakes on each biscuit.
Place the prepared trays in the freezer for 5 minutes, or the fridge for 15-20 minutes to chill.
If using the egg wash, lightly whisk the egg white in a small bowl and then use a pastry brush to lightly coat the chilled biscuits.
Bake the biscuits in the pre-heated oven for 15-20 minutes, depending on their size. The biscuits are done when they look like they're dry and have turned a darker brown colour. Be careful not to take them too far and burn the edges.
Leave to cool compeltely on the tray.
Once cool, decorate (if you want to!) and then store in an airtight container for up to a week.
