Best Speculaas Spices Duch Spice For Sinterklaas Recipes

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SPECULAAS COOKIES OR SPICY SINTERKLASS CAKES



Speculaas Cookies or Spicy Sinterklass Cakes image

This traditional Dutch cookie recipe came with a mold I got 20 years ago. Speculaas is a corruption of the Latin speculum (mirror). The dough is pressed into carved molds that can be used for wall decorations. When turned out onto the cookie sheet, the picture appears as its mirror image, hence the name. In the Sinterklass season they are available in 2/3 cookie size to huge thick men and women up to 1 pound known as lovers. If molds are not available, roll dough to desired thickness and use gingerbread man cutter or other cutter shapes. They are great to make ahead around Christmas because they last a long time.

Provided by Harriet A. Schipper

Categories     World Cuisine Recipes     European     Dutch

Time 1h30m

Yield 30

Number Of Ingredients 13

2 tablespoons milk
⅔ cup dark brown sugar
2 cups sifted all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoons chopped slivered almonds
2 tablespoons chopped candied citron
⅔ cup butter
½ cup slivered almonds

Steps:

  • In a large bowl, dissolve the brown sugar in milk. Combine the flour, cloves, cinnamon, nutmeg, ginger, baking powder and salt. Stir the dry ingredients into the sugar and milk. Mix in 2 tablespoons of almonds and candied citron. Cut in the butter until it starts to form a dough, then knead on a lightly floured surface until smooth. Cover dough and chill for about 1 hour for easier handling.
  • Preheat the oven to 350 degrees F (175 degrees C). Dust a wooden speculaas mold lightly with cornstarch. Firmly press the dough into the mold. Run a knife around the edges to trim off excess dough. Gently lift dough out of the mold or tap out onto a cookie sheet. Press remaining almond slivers into cookies to match the designs.
  • Bake for 15 minutes in the preheated oven, just until the edges begin to darken. If your cookies are more than 1/2 inch thick, bake at 300 degrees F (150 degrees C) for up to 30 minutes. Cool cookies on wire racks to crisp. Store in an airtight container at room temperature for up to a month. The flavor will get better with age.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 10.9 g, Cholesterol 10.9 mg, Fat 5.4 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 2.7 g, Sodium 56.1 mg, Sugar 3.3 g

SPECULAAS - DUTCH COOKIES



Speculaas - Dutch cookies image

These are very popular spice cookies in Holland, especially for Sinterklaas (St. Nicholas Day, December 5). The sweet spice flavor is wonderful. The prep time includes refrigerating the dough overnight.

Provided by PanNan

Categories     Dessert

Time 8h12m

Yield 48 cookies

Number Of Ingredients 11

1 cup dark brown sugar
3 tablespoons milk
1/2 teaspoon baking powder
1 1/4 cups butter
1 1/2 teaspoons cinnamon
1/2 cup slivered almonds
3/4 teaspoon ginger
1/2 teaspoon salt
3 cups sifted flour
1 1/2 teaspoons ground cloves
3/4 teaspoon nutmeg

Steps:

  • Combine sugar and milk in a bowl.
  • Stir until smooth.
  • In another bowl, sift the dry ingredients and blend in the butter until the mixture is like cornmeal.
  • Add the sugar and milk mixture and the almonds.
  • Mix well.
  • Wrap in foil, or wax paper and refrigerate overnight.
  • Roll out the dough pretty thin.
  • Use Christmas cookie cutters (or a windmill or other shaped cookie cutter if it isn't Christmas).
  • Dust the cutter well with flour to be sure it doesn't stick.
  • Place on greased cookie sheet and bake at 350 for about 10- 12 minutes.
  • Remove and cool.

DUTCH SPECULAAS



Dutch Speculaas image

These Dutch spice cookies taste similar to the windmill cookies we enjoy in the United States. In Holland, it's tradition to mold the dough into the shape of St. Nicholas and serve the baked cookies on Sinterklaas (St. Nicholas Day). -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup packed dark brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons grated orange zest
3-1/2 cups all-purpose flour
1/2 cup finely ground almonds
3 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon white pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and orange zest. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle. , Preheat oven to 350°. On a parchment-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough and reroll scraps, if desired., Transfer parchment with dough to cookie sheet. If dough has warmed, place baking sheet in refrigerator until it firms up, about 10-15 minutes. Bake at 350° until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 65mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

SPECULAAS SPICES (DUCH SPICE FOR SINTERKLAAS)



Speculaas Spices (Duch Spice for Sinterklaas) image

Here is how you make the dutch spice speculaas. You can make cookies with it or bread. From the netherlands. Use only 1 tablespoon of mix on 4 cups of flour.

Provided by coinchantal

Categories     Dessert

Time 10m

Yield 13 serving(s)

Number Of Ingredients 6

6 tablespoons cinnamon
2 tablespoons nutmeg
1 tablespoon anise seed
2 tablespoons ground cloves
1 tablespoon white pepper
1 tablespoon coriander seed

Steps:

  • Put all the spices together and mix.
  • Use only 1 tablespoon of this mix on 4 cups of flour!

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