Dutch Speculaas Biscuits Recipe
Speculaas is a traditional Dutch biscuit made with a delicious spice blend of cinnamon, nutmeg, ginger, cardamom and cloves. I grew up eating these biscuits in Holland, especially around the festive season when they’re traditionally eaten. This is a version using more nutrient-dense flours such as brown-rice flour, blanched almond meal and spelt flour.
Makes: 10-15 biscuits
- 120g brown-rice flour
- 50g blanched almond meal
- 50g spelt flour
- 30g tapioca flour
- 150g coconut palm sugar
- ¼ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ½ tsp ground cloves
- 125g fridge-cold ghee or butter
- Add brown-rice flour, almond meal, spelt flour, tapioca flour, coconut palm sugar, baking powder and all spices to bowl. Mix until combined then sieve into another bowl to make sure there are no lumps and all ingredients are mixed together well.
- Chop ghee or butter into small pieces and add to flour mixture. Using fingertips, rub butter into flour mixture. Continue process until you have smooth dough (approx. 5–10 mins).
- Preheat oven to 180°C. Line baking tray with baking paper.
- Remove small amount of dough, dust wooden mold with some brown-rice flour and press the dough into mold. Remove from mold, trim edges and place biscuit on baking tray. If you do not have a wooden mold, simply roll dough into a ball, place on baking tray and press down into a circle. Continue process until you have used up all dough.
- Place baking tray in fridge for 30 mins to allow biscuits to firm up so they will hold their shape when baked. This step is important: if you don’t allow dough to firm up in fridge you will lose the shape the mold has left in your dough.
- Bake for 20 mins until golden brown. Allow to cool for 20 mins before removing from tray to serve.
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