Also commonly referred to as Dutch Windmill Biscuits because of the traditional woodcut moulds used to form the biscuit shape, these are typically made to celebrate Sinterklaas (St Nicholas season) from late November up to 6th December. The spices in these biscuits are so distinctive and were first imported centuries ago into the Netherlands from the Far East.
- 200g self-raising flour
- 100g butter
- 125g dark brown sugar
- 1 tsp baking powder
- 1 tbsp milk (only if needed)
- Speculaaskruiden spices
- Blanched almonds (optional)
Note: Some biscuits are called ‘speculaas’, but it is actually ‘speculaas spice’ added to a biscuit mix that does the trick. Speculaas spice can be hard to find, but you can make your own.
The mix is roughly:
- 3g white pepper
- 5g cloves
- 20g nutmeg
- 5g ground aniseed (called ‘star anise’ in some stores)
- 30g cinnamon
(Feel free to vary one or the other a little, until you have something that is soft, warm and aromatic that pleases your nose.)
Mix spices 2 or 3 days prior to making up the dough. Place in a sealed container. Preheat the oven to 175C. Grease a baking sheet.
Mix spices and flour together. Using a ceramic bowl, hand mix sugar and butter together. Add spiced flour slowly. Keep kneading until dough forms a ball that doesn't stick to your hands.
If mixture is too dry, add the milk. Cover the dough ball with plastic wrap and set aside for an hour. This allows the spices to work their magic.
If you don't have a speculaas biscuit mould, lightly flour your work surface and press your dough into an even, flat layer. Using a biscuit cutter, cut shapes from the dough and place on the greased baking sheet. Brush with egg white and sprinkle some brown sugar and blanched almonds on top of each biscuit.
Bake for about 25 minutes, or until you can see that the almonds are caramelizing and the biscuits are turning a slightly darker shade of brown. Remove from the baking sheet and allow to cool on a cooling rack.
Enjoy with a good cup of coffee.
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