Speculaas are a classic Dutch festive biscuit (cookie) typically made for Christmas. They make an excellent snack (they go well with mulled wine), can be baked as edible Chrismas gifts and can also be made as edible Christmas tree decorations.
Prep time: 20 minutes/Cook time: 20 minutes/Makes: 12
Ingredients:
100g (3½oz) plain flour
1 tsp cinnamon
½ tsp ground ginger
½ tsp freshly grated nutmeg
½ tsp baking powder
½ tsp salt
50g (2oz) dark muscovado sugar
1 tbsp whole milk
75g (2½oz) butter
2 tbsp candied peel, finely chopped
flaked almonds, to garnish (optional)
Method:
Pre-heat your oven to 180C/350F/Gas Mark 4. Line a baking tray with greaseproof paper.
In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined. Using your hands, bring the mixture together as a dough.
Turn the resultant dough out onto a lightly floured work surface and roll out to a 5mm (¼in) thickness.
Using a pastry cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using. If you are going to hang them on your Christmas tree, make a hole with a sharp knife in the top of the biscuit so you can thread through some twine or ribbon.
Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve (or hang on your tree). They also make a great base for a Christmas-themed cheesecake (see the next recipe).
For the filling:
340g (12oz) cream cheese
200g (7oz) smooth biscuit spread, such as Biscoff
200ml (4/5 cup) double cream
2 tbsp brandy (optional)
To decorate:
4 tbsp ready-made caramel sauce
200ml (4/5 cup) double cream
2 tbsp icing sugar
Method:
Line the base of a 20cm (8in) round springform cake tin with baking paper.
For the base, melt the butter in a pan, then remove from the heat and stir in the brandy, if using. Crush the biscuits until they resemble coarse breadcrumbs, then tip into the melted butter and stir until evenly mixed. Press the mixture firmly and evenly over the base of the prepared cake tin using a potato masher. Chill in the fridge for 15 minutes.
To prepare the filling, beat the cream cheese and speculaas spread together for a couple of minutes. In a separate bowl, whisk the cream – with the brandy, if using – until it forms soft peaks. Fold the whipped cream through the cream cheese mixture and spoon onto the biscuit base, levelling the top. Chill for 6 hours or over-night.
Run a knife around the edge of the tin to loosen, then remove the cheesecake from the tin and place on a serving plate.
To decorate, warm the caramel sauce through in a small saucepan over a low heat.
Whisk the cream with the icing sugar until it forms soft peaks. Spoon or pipe the whipped cream onto the cheesecake and decorate with the extra biscuits. Finally, drizzle over the warmed caramel sauce.
