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
Ingredients:
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
Direction:
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:
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