My Oma and Opa came over on "the boat" from Holland, and with them came a boatload of traditions, foods and history. I may not have been fortunate enough to know either of them, but through my family, and mostly my Father I have grown up with many Dutch things in my life. As far as I can remember back, when I think of speculaas, I think of eating them with my Dad and a cup of hot tea.
Today is the eve of the feast of St. Nicholas, and according to Dutch tradition, Speculaas (windmill
Thank you to The DutchBakers Daughter for this recipe, and so many more inspirations. According to her, the speculaas spice dates back to the 15th century. It is available to purchase online, although everyone has their own "mix". I prefer to make it at home, it is very simple.
1 cup unsalted butter, softened
2 teaspoons vanilla
1 cup white sugar
1 1/4 cups dark brown sugar
2 large eggs
3 1/2 cups flour
2 teaspoons baking soda
2 1/2 tablespoons speculaas spice**
1 teaspoon kosher salt
** Speculaas spice: (If it makes it easier, think of the word part as teaspoon)
8 parts cinnamon
2 parts nutmeg
2 parts ground cloves
1 part white pepper
1 part ground ginger
1 part cardamom
1. Preheat oven to 350 degrees F.
2. Cream butter, vanilla, and both kinds of sugar until light and fluffy. Add both eggs and blend well.
3. Whisk all of the dry ingredients together and slowly add to the butter mixture, combining until the dough pulls from the side of the bowl.
4. Divide the dough in half. Wrap each half in plastic wrap and refrigerate for several hours or overnight.
5. Roll out dough to 1/4" or 1/8" thick and cut with cookie cutters. Bake at 350 degrees for 10-12 minutes.
6. Let cool for 5 minutes on baking sheet before removing to a wire rack.