I was amazed to find that these divine biscuits have not been documented here yet!

I don't have photos yet, because I just make up a batch of dough and keep it in the fridge for baking when needed. I will in time add pictures.

My son told me with the authority that only a 16 year old boy can have that I need never make any other type of biscuit ever again. To be fair they are hard to top and I searched for a good recipe for a long time. I have been making this one for about a year now. So I will share with you.

Speculaas is a type of shortcrust, thin, crunchy biscuit which is slightly browned. The biscuit is often made in the shape of St Nicholas, widely known in the west as the patron saint of children. In fact, St Nicholas is a traditional children’s celebration in early December in the Netherlands and Belgium, where “good” kids receive gifts and Speculoos cookies. The German Spekulatius is primarily traditional in Westphalia and the Rhineland, especially around Christmas time, and is very similar to its counterparts.

Where does the Speculoos come from? Actually, its origin is quite controversial. For some, it comes from the Latin word “species”, which simply means spices.

It may also derive from the Latin “speculum” (mirror) which refers to the fact that the images are cut as a mirrored bas-relief into a wooden stamp which is then used to decorate the cookie.

It could refer to the Latin “speculator” which refers to a “bishop”, probably the St Nicholas figure so popular in Belgium and the Netherlands. But Speculoos might originate from Sweden! In 1100, a farmer called Henirk Mörch inadvertently let some brown sugar and flour cook together for hours. It resulted in a big, crunchy biscuit which he then tried to improve by instructing his son to watch the oven, in order to find the best baking time. If we believe this story, the word “speculoos” would originate from the word “speculor”, which means to “watch” or “observe”.

It was only 300 years later that a rich, Belgian entrepreneur would take the recipe and makes it into a popular sweet biscuit in the region. The dough does not rise very much. Dutch and Belgian versions are baked with light brown (beet) sugar and baking powder.

This is my recipe

• 227g unsalted butter, softened 
• 2 teaspoons vanilla
• 1 cup white sugar 1 1/4 cups dark brown sugar
• 2 large eggs
• 3 1/2 C flour
• 2 teaspoons baking soda
• 2 1/2 tablespoons speculaas spice*
• 1 teaspoon kosher salt

*Speculaas spice:

8 parts cinnamon

2 parts nutmeg

2 parts ground cloves

1 part white pepper

1 part ground ginger

1 part cardamom

This combination of spices can be found in recipes dating back to the fifteenth century

Preheat oven to 350 degrees F

Cream butter, vanilla, and both kinds of sugar until light and fluffy. Add both eggs and blend well.

Whisk all of the dry ingredients together and slowly add to the butter mixture, combining until the dough pulls from the side of the bowl. Divide the dough in half. Wrap each half in plastic wrap and refrigerate for several hours or overnight. I actually kept the dough in the fridge for several days.
Roll out dough to 1/4" or 1/8" thick and cut with cookie cutters. Bake at 350 degrees for 10-12 minutes.

 (Tip : take care that the dough does not get warm too fast).

Originally created for children to celebrate Saint Nicholas’ day in December, the traditional Speculoos recipe has evolved into more “contemporary” variants which may include new ingredients such as cranberry, chocolate chips or almonds, making it a sophisticated and indulgent treat to be enjoyed all year round. Connoisseurs dip the cookie into their coffee before eating!

Sources

http://www.innotaste.de/docs/Speculoos.pdf" rel="nofollow - http://www.innotaste.de/docs/Speculoos.pdf

http://www.thedutchbakersdaughter.com/2009/12/speculaas.html" rel="nofollow - http://www.thedutchbakersdaughter.com/2009/12/speculaas.html