Speculaas cookies are a type of spiced shortcrust biscuit, baked around Christmas time and, more specifically to celebrate St Nicholas’ Eve on 5 December. The biscuits are traditionally imprinted with images and figures from the stories about the European St Nicholas, using speculaas moulds or a springerle rolling pin. But festive cookie cutters can be used instead. Whatever the method, these biscuits will make your house smell like the holidays.
We recently did quite a long road trip from Gordons Bay to Welkom. The trip is over 1300 kilometres and took 12 hours. We woke up Thursday morning at 3am and left home before 4. Our first stop was to collect the tow vehicle and race car. Once that was done we got on the road shortly after 5am. This route is a high accident route. It is mainly used by trucks as our railway system has all but collapsed. Some of the truck drivers are great. They use their mirrors, pull into the yellow line and let you pass. The drivers ensure that they leave enough of a gap between them and the vehicle in front so that you can pull in straight away. But not all the truck drivers are as considerate. They drive right on top of the truck in front of them.
Sometimes there are three or four of them in a row like this. And then when you want to overtake you have to pass the entire lot of them in one go. This is so dangerous and it is no wonder the accidents are plentiful. In fact, we saw a sign with accident free days being zero and the previous record being 11 straight days without incident. Thankfully all our drivers are super vigilant and road aware and we got there and back safe and sound. Part of road tripping is snacking. I made a batch of these speculaas cookies to take with us. They are super spicy and as you can see, I did not create traditional shapes. The dough was fairly sticky and I probably could have baked them a few more minutes to get them extra crunchy. But they did the trick and tasted great.
Click on the links for conversions and notes.
- 100 g soft butter
- 70 g fructose
- 145 g coconut sugar
- 1.25 mls bicarbonate of soda
- 2.5 mls salt
- 12.5 mls ground cinnamon
- 5 mls ground nutmeg
- 3.75 mls ground cloves
- 2.5 mls ground ginger
- 1.25 mls ground white pepper
- 1.25 mls ground aniseed
- 1.25 mls ground cardamom
- 7.5 mls vanilla extract
- 1 egg
- 235 g flour, sifted, plus extra for dusting
- Put the butter into a stand mixer bowl
- Place the fructose, sugar, bicarbonate of soda, salt and spices into a mixing bowl
- Whisk to combine
- Add to the butter and cream using your paddle attachment on a medium speed
- Once combined scrape down the sides with a spatula and then add the egg and vanilla
- Beat on a medium speed until completely mixed together
- Add the flour and beat until just combined
- Place the dough into a mixing bowl, cover and refrigerate overnight
- Generously dust your work surface with flour
- Working in small batches, roll out your dough to 6mm thick
- Cut out your cookie shapes and place onto a lined baking tray, keeping in mind they will spread
- Cover with cling film and refrigerate for 30 minutes
- Preheat the oven to 190° Celsius
- Bake for 11 minute;, remove from the oven and leave to cool on the tray for 10 minutes
- Transfer to a wire rack to cool completely
Disclosure: The recipe is printed with permission and forms part of a review. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime March 3:
- 2016 – Mozzarella And Tomato Focaccia
- 2014 – In My Kitchen March 2014
- 2013 – Eat Out Survey
- 2012 – Friday’s Food Quiz Number 11
- 2011 – Flambé Strawberries