Traditional Dutch Speculaas
The smell of speculaas spice and coffee could fill a whole afternoon at grandma’s kitchen table, and the cookie tin lived on the sideboard for just such moments. These spiced, thin cookies are crisp, fragrant, and the perfect companion to a steaming cup.
Ingredients
- 300g (2½ cups) plain flour
- 175g (¾ cup + 2 tbsp) unsalted butter, softened
- 150g (¾ cup packed) brown sugar
- 1 egg, beaten
- 2 tbsp speculaas spice mix (or 1 tbsp cinnamon + 1 tsp each ground cloves, nutmeg, ginger)
- 1 tsp baking powder
- Pinch of salt
Instructions
- 1
Cream the butter and sugar together until light. Beat in the egg until combined.
- 2
Mix flour, speculaas spice, baking powder and salt in a bowl, then fold into the butter mixture to form a smooth dough.
- 3
Divide dough in half, wrap and chill for 30–60 minutes to firm up.
- 4
Preheat oven to 175°C (350°F). Roll dough thinly (about 3 mm / ⅛ inch) between parchment sheets and cut into rectangles or press into wooden moulds for patterns.
- 5
Place cookies on a baking tray and bake for 10–12 minutes until golden at the edges. Cool on a rack; they crisp as they cool.
Tips & Notes
Serving Suggestions: • Serve with a steaming cup of coffee or tea, straight from the cookie tin. • Keep in an airtight tin for up to 2 weeks. Dutch Tip 🇳🇱: If your family had a speculaas tin, you already know the ritual: one for coffee, one for later — if it lasts that long.
Added by Michael Duregon on 15 August 2026
Reviews & Ratings
Login to rate and review this recipe
LoginNo reviews yet. Be the first to share your thoughts!