A biscuit which is made all over the world – the origin is thought to be Danish, but the biscuits are associated with Dutch baking and confectionary. The biscuits are made all year round but especially for Saint Nicolas’ Eve.
250 g butter
150 g/175 ml castor sugar
60 g/75 ml brown sugar
1 large egg
1 large egg yolk
5 ml vanilla essence
560 g cake flour (250 ml x 4)
1 ml salt
7,5 ml baking powder
30 ml Speculaas spice (see below)
30 ml milk
1 large egg white, lightly beaten
50 g flaked almonds (optional)
- Cream the butter and sugar and beat in the egg, egg yolk and flavouring.
- Combine the dry ingredients and add to the creamed mixture.
- Mix together until the dough is formed, adding sufficient milk to allow the dough to hold together.
- Knead lightly until even and smooth.
- Grease 2 baking trays (about 380 mm x 280 mm) with non-stick cooking spray and sprinkle half of the flaked almonds, if used, over the bases.
- Divide the dough in half and place portions of the dough all over the baking trays. Roll out with a rolling pin until the dough portions blend together and become thinly and evenly rolled out.
- Brush the top surface lightly with the beaten egg white to glaze and sprinkle the remaining flaked almonds over the top.
- Cut the dough into three even sections lengthwise and into fingers about 35 mm wide crosswise.
- Prick the biscuits decoratively with a fork.
- Bake at 180 ºC for 18 to 20 minutes or until the biscuits just start to change colour. Take care not to brown at all, as it will spoil the taste.
- Cool for 5 minutes in the tins and remove carefully to a cooling rack to become cold and crisp.
Makes about 60 biscuits.
10 ml mixed spice
10 ml ground cinnamon
5 ml ground cloves
2.5 ml grated nutmeg
1 ml ground ginger
1 ml ground allspice
pinch white pepper