Speculaas (Dutch style gingerbread biscuits)

Lisa 'Gayle' Goff


These are one of our family's favorite dutch cookies (they bake thin and crisp so they are more of a biscuit than a cookie, thus the name)

★★★★★ 2 votes
2 Hr
30 Min


7 oz
self-rising cake flour
4 oz
soft brown sugar
2 Tbsp
*speculaas spice (this is very authentic and hard to find, see recipe below to make your own)
1 pinch
5 oz
chilled real butter (do not use margarine)
1 Tbsp


1Combine flour, sugar, spice and salt
2Dice the butter and mix into the flour using a pastry cutter or two knives then add milk and with your hands quickly knead all into a firm dough (do this quickly so the heat from your hands does not warm the dough too much)
3wrap the dough in saran wrap and let rest at least 2 hours but overnight is preferable to develope the spice flavor
4Pre heat oven to 375
5Roll dough into a rectangle about 1/2 inch thick and place on a parchment lined baking sheet. Bake for 30 minutes
6Cool on a wire rack, break into pieces to serve.
7* Speculaas spice:
1/2 Cup Cinnamon
1/4 Cup Cloves
1/4 Cup Nutmeg
1/2 Cup Ground Ginger
1/4 Cup Cardamom
1/8 Cup White Pepper

(You can use a pre-made gingerbread spice but it will not be the same, the gingerbread spices have allspice and no cardamom or white pepper, but use what ever suits your tastes)

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