Speculaas is a traditional dutch biscuit made with a delicious spice blend of cinnamon, nutmeg, ginger, cardamom and cloves. I grew up eating this biscuit in Holland, especially around the festive season when it is traditionally eaten. This is a version using more nutrient dense flours, a mix of brown rice flour, blanched almond meal and spelt flour. These biscuits are pressed into a decorative wooden mould before baking. The mould is usually in the shape of a windmill, boat, woman or man. If you do not have the wooden moulds to shape the biscuits you can create normal round biscuits.
What you’ll need
120g brown rice flour
50g blanched almond meal
50g spelt flour
30g tapioca flour
150g coconut palm sugar
¼tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cardamom
½ tsp ground cloves
125g fridge cold ghee or butter
How to put this all together
- Add the brown rice flour, almond meal, tapioca flour, coconut palm sugar, baking powder and all of the spices into a bowl.
- Mix until combined and then sieve into another bowl to make sure there are no lumps and all of the ingredients are mixed together well.
- Chop the ghee or butter into small pieces and add to the flour mixture. Using your fingertips rub the butter into the flour mixture. Continue this process until you have a smooth dough, this will take approx. 5 -10 minutes.
Preheat your oven to 180°C. Line a baking tray with baking paper.
Remove a small amount of the dough, dust the wooden mould with some brown rice flour and press the dough into the mould. Remove from the mould, trim the edges and place the biscuit on the baking tray. If you do no t have a wooden mould, simply roll the dough into a ball, pop it onto the baking tray and press it down into a circle. Continue this process until you have used up all of the dough.
Pop the baking tray into the fridge for 30 minutes to allow the biscuits to firm up so that they will hold their shape when baked. This step is important, if you do not allow the dough to firm up in the fridge you will loose the shape the mould has left in your dough.
Then bake in the oven for 20 minutes until golden brown. Allow to cool for 20 minutes before removing from the tray to serve.
Please feel free to leave a comment below with any questions or just to let me know how you went making this recipe. I always love hearing your feedback and suggestions.
Happy sprouting, baking and cooking!