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Speculaas Cookies

These beautiful spiced Dutch biscuits are perfect with a cup of tea. To ensure that they cook evenly, make them a similar size and thickness.

Annabel Langbein Speculaas Cookies Recipe
Annabel Langbein Media
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Speculaas Cookies
225g butter, at room temperature ¾ cup soft brown sugar 2 tbsp milk 1 cup flour 1 cup self-raising flour 2 tsp ground cinnamon 1 tsp ground nutmeg ½ tsp ground cloves ¼ tsp ground ginger a pinch of salt

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/speculaas-cookies/376/
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Prep time:
20 mins + chilling
Cook time:
15-20 mins
Makes:
About 25-30 cookies
  • 225g butter, at room temperature
  • ¾ cup soft brown sugar
  • 2 tbsp milk
  • 1 cup flour
  • 1 cup self-raising flour
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • a pinch of salt

Preheat oven to 160°C fanbake and line 2 oven trays with baking paper.

Beat butter and sugar until light and fluffy, beat in milk, then sift in dry ingredients and mix to form a crumbly dough. Form into a ball, flatten, wrap in baking paper and chill for 1 hour.

Place dough on a sheet of baking paper, lay another sheet of baking paper on top and roll out thinly. Cut into desired shapes, transfer to prepared oven trays and bake until lightly golden (15-20 minutes). If your oven cooks unevenly you may need to turn the trays around halfway through the cooking time to ensure even cooking. Allow biscuits to cool on the tray for 10 minutes before transferring to a cooling rack. Once fully cooled, store in an airtight container for up to two weeks.

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4 comments

Just looked up other recipes which seem to have 2 cups flour and only 125g butter.......
Pbo1 December 17, 2018
Just made these. Dough was so buttery it was difficult to use cookie cutters on as it all stuck. The biscuits taste good but are not as crisp as they should be. Difficult to roll thinly even using baking paper. Taste good. Mixture wasn't too wet but buttery!
Pbo1 December 17, 2018
I found this mixture far too wet. It was not at all crumbly when mixed, I added slightly more flour but still found it really hard to work with after chilling. Is the butter to flour ratio correct? The flavour was nice.
swilson November 30, 2018
Very good recipe!!!
DavidRaidman June 01, 2014
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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