Spiced speculaas

Too few ratings

Difficulty

Easy 👌
30
min.
Preparation
12
min.
Baking
60
min.
Resting

Ingredients

Pieces:-42+
250 g spelt flour
ground cinnamon
ground nutmeg
ground cardamom
ground cloves
180 g brown sugar
¼ dark brown sugar
125 g unsalted butter
egg
1 pinch salt
1½ lemon zest

Utensils

  • 2 mortars and pestles
  • Schüssel mit Deckel
  • kitchen towel
  • cookie cutter
  • Step 1/4

    If using any whole spices, grind spices into a fine powder. Use more or less spice, depending on your preference or the potency of the spices. I use a lot of cinnamon but just a pinch or so of ground cardamom and cloves.
    • ground cinnamon
    • ground nutmeg
    • ground cardamom
    • ground cloves
    • mortar and pestle
    • mortar and pestle

    If using any whole spices, grind spices into a fine powder. Use more or less spice, depending on your preference or the potency of the spices. I use a lot of cinnamon but just a pinch or so of ground cardamom and cloves.

  • Step 2/4

    Work all ingredients, along with the spices, into a dough. Let rest for at least 1 hr. in the fridge.
    • 250 g spelt flour
    • 180 g brown sugar
    • ¼ dark brown sugar
    • 125 g unsalted butter
    • egg
    • 1 pinch salt
    • Schüssel mit Deckel
    • kitchen towel

    Work all ingredients, along with the spices, into a dough. Let rest for at least 1 hr. in the fridge.

  • Step 3/4

    Grease speculaas mould and press the dough in. Brush with sugared water before placing on a lined baking sheet.
    • cookie cutter

    Grease speculaas mould and press the dough in. Brush with sugared water before placing on a lined baking sheet.

  • Step 4/4

    Preheat oven to 160°C/320°F fan-forced or approx. 200°C/392°F for an electric oven. Bake speculaas for 12 min. until golden. Tap the mould onto a board before the speculaas cool to gently remove them. Repeat the process, working in batches, depending on how many moulds you have.

    Preheat oven to 160°C/320°F fan-forced or approx. 200°C/392°F for an electric oven. Bake speculaas for 12 min. until golden. Tap the mould onto a board before the speculaas cool to gently remove them. Repeat the process, working in batches, depending on how many moulds you have.

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