Dutch Spiced Biscuits

These buttery Dutch spice biscuits - or Speculaas - are traditionally made using a springerle mould which imprints them with festive images. Here we are just focused on the taste, rather than making a fancy appearance.

This recipe comes originally from SBS Food.

Ingredients

Equipment Required

225g (1½ cups) plain flour, plus extra to dust

¼ teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground white pepper

¼ teaspoon ground cardamom

125g butter, softened

125g brown or muscovado sugar

2 tablespoons milk

Mixing bowl

Electric mixer

Sifter

2 x baking trays

Method

Sift together the plain flour, bicarbonate of soda and spices. Set aside.
Use an electric mixer to beat the butter and sugar until just combined.
Beat in the milk.
Add the flour mixture and beat on lowest possible speed until just combined and a soft dough forms.
Divide the dough into two portions and shape each into a disc. Wrap in plastic wrap and chill for 1 hour or until firm enough to roll.
Line two large oven trays with non-stick baking paper.
Use a lightly floured rolling pin to roll out one portion of dough on a lightly floured benchtop until 4 mm thick.
Use a 6 cm fluted or plain round cutter to cut out biscuits and place on lined baking tray.
Repeat with the remaining dough, re-rolling any off-cuts.
Place the trays in the freezer for 30 minutes or until the biscuits are frozen.
Preheat the oven to 170°C (150°C fan-forced).
Place the biscuits in the preheated oven, reduce the temperature to 130°C (110°C fan-forced), and bake for 40 minutes, swapping the trays halfway through baking, or until cooked through.
Cool on the tray

Notes

Key Word Search Tags

Speculaas, Dutch Spiced Cookies, Gingerbread

Cooking Tips

The dough can be made and kept in the fridge for up to 3 days. Stand at room temperature for 1 hour or until pliable enough to roll easily.

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