RECIPE : Speculaas Spiced Cookies


190g softened butter

180g brown sugar

1 tsp vanilla extract

2 eggs

360g cake flour

50g almond meal

1 tsp baking powder

*3 tbsp speculaas spice mix


Pre-heat oven to 180°C. Line a large baking tray with baking paper.

Cream butter, sugar and vanilla with an electric whisk. Add eggs and mix until pale and creamy.

Add flour, almond meal, baking powder and speculaas spice mix to the egg mixture. Mix well and knead into a dough.

Roll about a tablespoon and half of the cookie dough into a ball and flatten slightly against your palm to form a cookie with a flat base and a rounded top. Repeat with the remaining dough to get approximately 28 cookies (the cookies weigh about 30g each when measured on a scale).

Place the cookies approximately 3cm apart on the prepared baking tray.

Bake in the preheated oven for 15-17 minutes until golden and cooked through. Remove from the oven and cool completely on wire racks.


Fill a small shallow bowl with icing sugar. Dip and swirl the rounded top of each cookie in the icing sugar until fully coated. Store in an air-tight glass container for up to a week in a cool corner of your kitchen.


Speculaas Spice Mix

This speculaas spice mix can be made ahead of time and stored in a small glass jar in your pantry for up to 2 months. It can easily be scaled up. The quantity in this recipe makes approximately 3 tablespoons (18g). 


1 ¼ tsp peppercorns

1 tbsp cloves

3/4 tsp cardamom

3 tbsp cinnamon

1 tbsp nutmeg

1 ½ tsp ground ginger


Add all the ingredients to a small grinder and blend until fine. Alternatively, grind the peppercorns, cloves and cardamom fine with a pestle and mortar, then add the rest of the ingredients and mix until fine.

Recipe by Wooden Spoon Kitchen

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