Speculaas cookies recipe
Making your own Speculaas cookies with the Speculaas board is easier than you think! I share my recipe and all my tips for perfect speculaas cookies.
Servings: 12 cookies
Ingredients
- 100 grams self-rising flour
- 50 grams dark brown sugar
- 2 tsp speculaas spice mix
- Pinch of salt
- 40 grams unsalted butter
- 2 tbsp milk
Instructions
- Put all the ingredients in a bowl and knead into a firm dough. Wrap in cling film and refrigerate for at least two hours. I personally like to make the dough a day ahead.
- Time to get out the speculoos boards! Know that the first few speculoos will probably fail, the mold needs to get a little greasy to work properly.
- Dust the board with flour and knock out the excess flour. Too much flour in the mold will affect the print.
- Take a ball of dough and gently shape it into the shape on the board. Press the dough well into the mold, lining the mold generously and slightly over the edges of the print.
- Trim excess dough with a sharp knife. Hold the knife flat against the mold to prevent your speculaas from becoming too thin.
- Tap the edge of the board on the countertop until the edges come loose. Carefully remove the figure, keeping the board as horizontal as possible and close to the counter or your hand. It is okay if you have to help the figure a little to get it loose.
- Place the figures on a baking sheet lined with greaseproof paper and bake at 250°C (480˚F)(conventional oven). The small figurines (about 9 cm high) will bake for 6 minutes, the large ones (about 12 cm high) for 7 minutes. Are your molds larger or smaller than indicated? Adjust the baking time accordingly.
Tips
For almond speculaas cookies, place the dough from the molds on sliced almonds before baking.
How to store
Can be stored for up to 2 weeks in an airtight container.