After visiting Holland about a year ago, I fell in love with Speculoos cookies – the traditional spice cookies we ate ton of in Amsterdam. It’s similar to graham cracker, yet much more spiced up with ginger, cinnamon, nutmeg and cardamom.
Speculoos – Dutch Spice Cookies
Servings 35 cookies
For the speculoos cookies:
- 75 grams soft butter
- 100 grams (1/2 cup) sugar
- 3/4 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- pinch of ground black pepper
- pinh of ground nutmeg
- 45 ml. (3 tbsp.) water
- 140 grams (1 cup) all-purpose flour
- 100 grams (3/4 cup) whole wheat flour
- 1/4 tsp. baking soda
In an electric mixer with paddle attachment, mix butter, sugar, cinnamon, salt, vanilla, ginger, cardamom, pepper, nutmeg and water until the mixture is smooth, soft and creamy.
Add flour, whole wheat flour and baking soda and mix until dough forms. If the dough is still crumbly, gradually add 1-2 tablespoons of water. The dough should not be sticky, but tenfer and soft.
Transfer the dough to a lightly floured work surface and, flatten to a disc shape and wrap in plastic wrap. Refrigerate for about an hour.
On a floured surface roll out the dough 4-5 mm thick and cut out cookies the size and shape you want.
Place the cookies on oven trays lined with baking paper.
Preheat oven to 170c degrees.
Bake for about 12-15 minutes or until the cookies are golden.
Cool completely and serve.
- Keep the speculoos cookies in a sealed jar for up to two weeks.
- You can add or exclude seasoning and spices according to your personal taste.