Speculaas is one of my favorites cookies. I love the taste, the smell of the spices in it. My mother in law gave me the speculaas roller stamp last year and I was very excited at that time. She told me that she got it from her friend who stays in Holland. Thank you so much, mom.
Yesterday, I made Speculaas while waiting for my daughter to come home from her school. It turned out very easy to bake it and eggless too. I used the recipe from NCC recipe book which I twist a little bit and put cocoa powder in it.
So here is the recipe:
Canarium Nut Speculaas
250 gr Cake Flour ( I change into 220 gr Cake Flor and 30 gr Cocoa Powder )
100 gr Palm Sugar
125 gr Butter
1 tbs Spekkoek Powder
2 tbs milk
50 gr chopped canarium Nut or almond or cashew nut
1. Cream butter and sugar until mixed thoroughly, put in the flour, cocoa and other ingredients until the dough can be rolled out.
2. Rolled out the dough around 3-5mm thickness, cut using desired cookie cutter. I used roller stamp for this. Put the cut dough on the cookies sheet. Don’t forget to put parchment paper on it.
3. Baked in 150 celcius degrees for 30 minutes ( Me: check after 20 minutes ). If already done, take out from the cookie sheet and put the cookies on the cooling rack.
Tips from me: Before doing Step 2, put the dough in the refrigerator until the dough easy enough to be rolled out.
Well, I’m a first timer using the roller stamp, so pardon me for the “not so good” shape..hihihi.. I need to have more date with it. :p
If you are curious about the roller stamp that I mentioned above, here is the picture: