speculaas (also known as speculoos with our neighbours over in Belgium) are traditionally made for the Sinterklaas (Saint Nicholas) holiday on the 6th of December in the Netherlands (but more and more are enjoyed year-round). For me personally, they bring back some pretty fantastic memories from my (half-Dutch) childhood and I simply know Christmas is just around the corner once these babies hit the oven.
And trust me, these are proof that there is nothing wrong with keeping it simple. Spices (which can be adjusted slightly according to taste), sugar (I use organic evaporated cane juice), molasses and butter are their essence. How you balance them, is what makes the difference.
These recipe is also gluten free, but feel free to substitute the gluten free flour and xanthan gum for unbleached flour and you are all set.
The one indispensable thing, is that the dough has to be thoroughly chilled before baking. Why? The butter in the dough has to have solidified once again before you can press it into the molds (or roll it into balls), that way it won’t stick and the shapes will come just right.
If no traditional speculaas mold is on hand, don’t worry just break off a chunk of dough, roll it up and flatten it. I am fairly certain your stomach won’t be able to tell the difference.
But if you are (ultra) keen, you can find some beautiful hand-carved speculaas molds over here.
- 180 g (1½ cup) gluten free all purpose flour*
- 1 tsp xanthan gum**
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tsp ground cinnamon
- ½ tsp freshly ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp freshly ground white pepper
- 85 g (6 TBS) butter, softened
- 80 g (1/3 cup) evaporated cane juice (or cane sugar)
- 1 TBS dark molasses
- 2 TBS whole milk (or almond milk works as well)
- Whisk together the flour, spices, baking soda, salt and white pepper. Set aside.
- In a separate bowl, cream the butter and the evaporated cane juice with an electric mixer and mix in the molasses. Add half of the flour mixture and rub with your hands to incorporate. Add the milk and the remaining flour mixture and continue to incorporate until it comes together. Wrap in cling film and refrigerate for at least 2 hours.
- Preheat the oven to 180°C (350°F). If using a speculaas mold, break off chunks of the dough, press into the (very well!) floured speculaas mold, cut away the excess dough with a very sharp knife and invert the mold to free the dough. (It might take a tap or two).
- If not using a speculaas mold, break away the dough, form into balls and flatten.
- Place the dough pieces at least 5 cm (2 inches) apart and bake until golden brown, 15-18 mins.
140g (1 cup) brown rice flour
135g (1 cup) white rice flour
33g (1/3 cup) tapioca flour
1 tsp xanthan gum
** If your gluten free flour mix has xanthan gum, do not add any more
In order to make non gluten-free speculaas, substitute the gluten-free flour mix for unbleached flour and omit the xanthan gum