Wonder why Sandra choose the speculaasmoulds for her typical Dutch postcard? For our Dutch customers, the speculaasmoulds (speculaasplanken) on our newest postcard don´t need any explanation – but maybe our international customers would like to know more about these curious moulds and how to make them. So, in this blogpost we will give you a little introduction into baking speculaas!
Speculaas is a traditional Dutch coockie. We eat them the whole year, but traditionally they are eaten and baked during the Sinterklaas-period in November and December. The coockie gets its special taste from the special mixture of spices – in the Netherlands you can just buy these as ´speculaaskruiden´ or speculaasspices. We use them for pepernoten as well. But if you don´t live in the Netherlands, these are the ingredients to make the mixture of spices yourself:
- 40 gram cinnamon (kaneel)
- 10 gram nutmeg (nootmuskaat)
- 5 gram clove (kruidnagel)
- 5 gram cardamon (kardemom)
- 5 gram white pepper (witte peper)
- 5 gram coriander seeds (korianderzaad)
- 5 gram gingerpowder (gemberpoeder)
- 5 gram anis seed (anijszaad)
- 5 gram mace (foelie)
Note that all spices are needed in a grinded form. You can change the mixture according to your own taste – you could for instance use more cinnamon and a little less pepper or anis.
Maybe you now wonder if you can still buy these moulds these days – the simple answer is yes. There is a chain of stores in the Netherlands called Dille & Kamille – they usually sell the moulds the whole year. In specialised backing and coocking stores you can also find them. If you don´t have one and can´t get one, you can just bake the coockies on a plate. Make sure to not make them too thick. Ideally there are about 1/2 cm thick.
In the YouTube movie, you can find the way to make the speculaas and you can see how the wooden speculaas moulds are actually used. The ingredients are in Dutch, but here is the translation – in the same sequence as they are added to the mix in the movie:
- 100 gram soft butter (zachte boter)
- 125 gram brown sugar (bruine basterdsuiker)
- pinch of slat (snufje zout)
- 1/2 dl buttermilk (karnemelk)
- 250 gram white flour (bloem)
- 1/2 el backing powder (bakpoeder)
- 2 el speculaas spices (speculaaskruiden)
After you made the mixture, leave it in the refridgerator for at least half an hour before you make the coockies. Bake them for 20 to 25 minutes at 200 degrees celcius.
If you made the coockies, we would love to hear your opinion!