The origins of Speculaas know several interpretations. Possibly the name derives from Latin 'speculum'. Speculum means mirror and refers that the images are cut as a mirrored bas relief into a wooden stamp. This stamp is then used to decorate the Speculaas. A second explanation refers to the Latin word speculator. This could refer to a bishop or St. Nicolas who happens to see everything. A third origin is the Dutch word Specerij that means spice.
Speculaas receives the specific taste from the combination of aniseed, coriander, pepper, cinnamon, cloves, cardamom and nutmeg.
The mixture is available in good sorted comestible shops. Or you can make it yourself!
10 g cloves
10 g nutmeg
5 g white pepper
5 g aniseed
5 g coriander
30 g cinnamon
Speculaas
250 g flour (incorporated yeast)
125 g brown sugar
150 g butter
10 g speculaas mixture
4 table spoons of milk
Mix all ingredients and obtain bowl of nice elastic dough. use small cookie forms or the bottom of a small glass to cut out the speculaas. Bake all in 175% Celsius oven during 15 - 25 minutes.
Taste and share with love ones or friends. These tiny biscuits are a sweet delight while you enjoy your hot tea on a cold winter day in Northern Europe or a sunny winter afternoon like here in Rabat.
