Speculaas Cookies

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Enjoy these delicious Sinterklaas speculaas cookies. Discover Sofie Dumont's recipe here. Perfect for the holidays!

Enjoy these delicious Sinterklaas speculaas cookies. Discover Sofie Dumont's recipe here. Perfect for the holidays!
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Ingredients

What do you need?

Quantity:

For the dough
75g butter at room temperature
115g dark brown sugar
40g light brown sugar
8g cinnamon
2g ground cloves (store-bought or freshly ground, in a mortar)
0.5 dl whiskey (of good quality!)
250g flour, half white, half brown or whole wheat
3g bicarbonate of soda
a pinch of salt
one or more wooden Sinterklaas molds

For the cookies
speculaas dough (see the ingredients above)
1 egg yolk
1 tbsp milk
gold powder (in the baking store)
walnuts, hazelnuts, almonds: count on one nut per cookie
a brush

For the dough
75g butter at room temperature
115g dark brown sugar
40g light brown sugar
8g cinnamon
2g ground cloves (store-bought or freshly ground, in a mortar)
0.5 dl whiskey (of good quality!)
250g flour, half white, half brown or whole wheat
3g bicarbonate of soda
a pinch of salt
one or more wooden Sinterklaas molds

For the cookies
speculaas dough (see the ingredients above)
1 egg yolk
1 tbsp milk
gold powder (in the baking store)
walnuts, hazelnuts, almonds: count on one nut per cookie
a brush
Preparation method

How do you make this?

Dough Preheat the oven to 180 °C.

Mix the butter with the dark and light brown sugar, cinnamon, ground cloves, and whiskey.

Add the flour, bicarbonate of soda, and salt.

Sprinkle some flour in the molds, tap out the excess flour, and press the dough firmly so that it reaches all the corners.

Trim the dough flat, level with the wooden mold, using a thin knife, such as a filleting knife. Bakers do it with a wire.

Knock the speculaas out of the mold onto a baking sheet lined with baking paper.

Bake for 10 minutes at 180 °C and then for 4 minutes at 200 °C. With whole wheat flour, the speculaas takes a little longer to bake than with white flour alone.

Cookies Cut slices of 3 to 5 mm from the speculaas dough, in rectangular or square shape, and spread them out on baking paper.

Beat the egg yolk with the milk and brush it onto the cookies.

Put a teaspoon of gold powder in a bowl and roll the nuts in it.

Press a nut onto each cookie.

Bake for 10 minutes at 180 °C and then for 4 minutes at 200 °C. Thicker cookies will take a little longer.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.