This delicious snack is usually enjoyed around the same time as Sinterklaas is celebrated, but with this recipe you can make and enjoy them ALL year round!
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
What you'll need
- 250 grams of Flour
- 16 grams of Baking Powder
- 150 grams of (Dark) Brown Sugar
- 20 grams of Speculaaskruiden
- 150 grams of Butter
- 50 grams of Milk
- Extra Milk (to brush onto the dough)
- Optional: 1 Egg (to brush onto the dough)
- Optional: Almond Halves to decorate
What you'll need
- Big Mixing Bowl
- Silicone Spatula
- Plastic Wrap
- Rolling pin
- Baking Paper
- Baking Tray
- Optional: Electric Mixer
- Optional: Dough Hook Attachment(s)
- Combine the flour and baking powder well, using a whisk.
- Add in the (dark) brown sugar and speculaaskruiden and mix again.
- Cut the butter into cubes and add this into the mixture.
- Knead the butter into the mixture, either by hand or using an electric mixer.
- Add in the milk to create a supple dough. NOTE: Add in the milk a little at a time, if the dough is still not coming together add in a little more.
- Wrap the dough in plastic wrap and put it in the refrigerator for at least 30 minutes.
- Preheat your oven to 175 degrees Celsius.
- Place the dough onto some plastic wrap.
- Place another layer of plastic wrap on top and roll out the dough to a thickness of about 1 cm.
- Place the dough onto a baking tray lined with baking paper.
- Optional: Cut a big shape out of the dough, like a big heart. Keep in mind the speculaas dough will still expand, so it might become a lot more rounded than you expected.
- Optional: Decorate with almond halves.
- Optional: Combine some milk with an egg.
- Brush the dough with milk or with milk and egg mixture.
- Bake for about 35 minutes.
- Let it cool a little before breaking it into pieces, creating speculaasbrokken.