I’ve always loved these biscuits be it when they are called speculoos, speculaas or spekulatius. They are dark, highly spiced biscuits with a caramalised sugar taste. Traditionally they are baked in some parts of the continent for St Nicholas Eve (5th December). St Nicholas Eve is the night where, as a child, you leave your shoes by the fireplace. If you’ve been good all year you’ll wake in the morning to find a shoefull sweet treats. If you’ve been less than angelic you’ll find some sticks.
They are not traditionally iced, but after seeing these gingerbread biscuits on Pinterest I wanted to give these Speculoos the same snowflake treatment plus I’m not passing any opportunity to practice piping with royal icing. I suppose you could say it’s my newest obsession. As I work with royal icing in small quantities I find it easier to use royal icing sugar rather than making my own from scratch with icing sugar.
- 100 g plain flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground mace
- 1/2 tsp baking powder
- 1/2 tsp salt
- 50 g soft dark brown sugar
- 75 g butter
- 1 tbsp milk
- Mix together the flour, spices, salt and baking powder.
- Stir in the sugar then rub in the butter until it has the consistency of breadbrumbs. Add the milk a small amount at a time until the dough comes together. Add more milk if needed. Chill the dough for 30 min.
- Roll out the dough until around 5mm thick. Cut out shapes and place on a lined baking tray. Chill again for 30 min.
- Bake at 180°c for 15 min until biscuits are beginning to brown. Cool on a wire rack.