Speculaas – spiced cookies

Speculaas – spiced cookies

Traditionally served the eve of the Feast of St Nicholas, in early December, these sweet, spiced biscuits are wonderfully crunchy and moreish.

By , 21 September 2015
Speculaas – spiced cookies
  • Ready in: 80 mins
  • Serves: 24
  • Price: 70p per serving
Nutritional Info
Each 28g serving contains
  • Fat 3.9
  • Sat Fat 2.2
  • Sugar 10.1
  • Salt 0.11
  • Cals 481
of your reference intake.
Typical energy values per 100g: 7193kJ/1718kcal.
  • 100g butter
  • 250g soft brown sugar
  • 1 egg
  • 250g plain flour
  • 1 level tbsp cornflour
  • 1/2 level tsp baking powder
  • 2 level tsp cinnamon
  • 1 1/2 level tsp ground ginger
  • 1/4 level tsp ground nutmeg
  • 1/4 level tsp ground cloves
  • 1/4 level tsp ground allspice
  • Whole and flaked almonds,to decorate (optional)
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line 3 baking trays with baking paper. Beat the butter and sugar together until creamy. Beat in the egg.

  • Sift together the flour, cornflour, baking powder, cinnamon, ginger, nutmeg, cloves and allspice, plus a pinch of salt. Add the butter mixture and stir to form a firm dough. Shape into a large, flat cake shape and wrap in cling film. Chill for 20 minutes.

  • Roll out the dough between 2 sheets of cling film to around 2-3mm thick. Cut into Christmas shapes or rounds (we’ve used Christmas tree and star cutters). Transfer to the baking trays using a fish slice or spatula, making sure you leave a gap between each shape. Decorate the tops with almonds, if using.

  • Bake for about 12 minutes until tinged golden brown. Leave on the trays for 10 minutes, then carefully transfer to a wire rack to cool completely.