Bake your own speculaas cookies with organic speculaas spices

Ingredients

• 600 g bloem
• 225 g honing
• 2 eieren
• 100 g boter
• 65 g witte suiker
• 60 g bruine suiker
• 1 el cacaodoppen
• 5 g bakpoeder
• zeezout
• 3 à 4 kl speculaaskruiden

Cook Time

1. 1
   Melt the butter and honey together in a small saucepan over medium heat, stirring until the butter is completely melted. Let cool slightly.
2. 2
   Mix the flour, sugars, baking powder, cocoa powder, salt and speculaas spices thoroughly together in a large bowl.
3. 3
   Make a well in the center, add the eggs and stir briefly. Then pour in the cooled butter-honey mixture and knead everything into a cohesive, homogeneous dough without flour residue.
4. 4
   Choose your preparation method: roll the dough into a sausage as thick as you want the cookies to be wide, and wrap in plastic wrap. Or store the dough as a ball, covered in the refrigerator.
5. 5
   Let the dough rest overnight in the refrigerator: the flavors will blend better and the dough will be easier to work with. No time? You can continue immediately.
6. 6
   Preheat the oven to 180°C (top and bottom heat).
7. 7
   Flour a work surface and a rolling pin. Roll out the dough to approximately 1 cm thick. Cut out shapes with cutters, or cut slices from the sausage, or press small balls flat to the desired thickness.
8. 8
   Place the cookies on a baking sheet lined with baking paper and bake for 15 to 20 minutes at the bottom of the oven, depending on the desired firmness. Thinner and shorter baking gives softer cookies; thicker and longer baking gives crispy speculaas.
9. 9
   Let the cookies cool completely on a rack before storing them in an airtight container.