Dutch speculaas chunks (speculaasbrokken)
Speculaas chunks are a must during the weeks around Sinterklaas. With this easy and delicious recipe, you can bake your own speculaasbrokken!
Servings: 18 portions
Ingredients
- 300 grams self-rising flour
- 150 grams dark brown sugar
- 5 tsp speculaas spice mix
- Pinch of salt
- 125 grams unsalted butter cold
- 50 ml milk
- egg + milk for egg wash
- Half almonds to decorate
Instructions
- Mix together the self-rising flour, sugar, speculaas spice mix and salt. Add the butter and milk and knead into a firm ball. If the dough is too stiff or dry, add an extra tablespoon of milk.
- You can use the dough right away, but it will be tastier if you let it rest in the refrigerator, preferably overnight. It will only improve the flavor.
- Roll out the dough on parchment paper, but don't make it too thin. Place the parchment paper and dough on a baking sheet.
- Whisk an egg and mix in a little milk. This gives the cookies a nice shine and prevents them from forming sheets, which can happen if you only use egg.
- Brush the speculaas with the egg mixture. Garnish the speculaas with the almonds in a pattern of your choice and then coat the speculaas with another layer of egg wash.
- Bake for 30 minutes at 170°C/340℉ (conventional oven).
- Break the speculaas into pieces after it's cooled and enjoy! Delicious with a cup of tea or coffee, but also delicious on their own.
How to store
Store in an airtight container outside the refrigerator for up to 2 weeks. Keeps fresh in the freezer up to 3 months.