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Home Classic speculaasjes

Classic speculaasjes

Name: Classic speculaasjes
Prep time: 31 min
Cook time: 20 min
Total time: 51 min
Yield: approx. 30 cookies
Cuisine: Dutch
Ingredients: 250 g plain flour; 150 g dark brown sugar; 150 g cold butter, in cubes; 2 tbsp speculaas spices; 1 tsp baking powder; 1 pinch salt; 2 tbsp milk; 50 g flaked almonds; 2 tbsp rice flour

Gepubliceerd op 6 november 2026

Sinterklaas Speculaas Cookies Baking Oven Children Vegetarian Dutch Easy

Home-baked speculaasjes smell like Sinterklaas and taste much better than store-bought. This classic recipe uses real butter, dark brown sugar and a generous scoop of speculaas spices. If you have a wooden speculaas plank, you can press out beautiful figures like a windmill, horse or Sinterklaas. No plank? Roll out the dough and cut shapes. With flaked almonds on the bottom they’re just like the ones from the bakery.

Recipe

Classic speculaasjes

Classic speculaasjes made with real butter, dark brown sugar and speculaas spices. Made with a speculaas plank or cut-out.

Course	Baked goods
Kitchen	Dutch
Servings	approx. 30 cookies

Preparation time

Preparation time	1 hour 30 min
Time in oven	20 min
Total	1 hour 50 min

Equipment

Speculaas plank or cookie cutters
Rolling pin
Baking Tray
Baking mat
Mixing bowl

Ingredients

250 g plain flour
150 g dark brown sugar
150 g cold butter, in cubes
2 tbsp speculaas spices
1 tsp baking powder
1 pinch salt
2 tbsp milk
50 g flaked almonds
2 tbsp rice flour

Prepare

Knead the flour, dark brown sugar, butter, speculaas spices, the baking powder, the salt and the milk quickly into a firm dough. Wrap in cling film and rest in the fridge for at least 1 hour, preferably overnight.
Preheat the oven to 175 °C and line a baking tray with a baking mat or baking paper.
With a speculaas plank: dust the plank with rice flour, press a piece of dough firmly into the mould and trim the excess with a knife. Gently tap the cookie out of the plank.
Without a plank: roll the dough out to 4 mm thick and cut out shapes.
Scatter flaked almonds on the baking tray and place the cookies on top so the almonds stick to the bottom.
Bake the speculaasjes for 15 to 20 minutes at 175 °C. Cool on a rack; they become crisp as they cool.

Cooking mode Prevents your screen from going to sleep

Make your own speculaas spices: mix 4 tablespoons cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon ground ginger, half a teaspoon cardamom, half a teaspoon anise, half a teaspoon coriander and a pinch of white pepper. This gives you a jar that tastes much fuller than most ready-made mixes. Store it in a well-sealed spice jar in a dark place; it will keep for six months. Also handy for kruidnoten and speculaas pieces.

Tips for the speculaas plank: dust the plank generously with rice flour — it sticks less than plain flour — and knock out the excess before you press the dough in. The dough must be very cold, otherwise it will stick in the moulds. Tap the plank on its side against the counter to release the cookie. Let the dough rest overnight: the speculaasjes will become more spiced. Stored in a well-sealed tin they stay crisp for three weeks.

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