Following on from my previous translation of the gluten free speculaas recipe, I just translated a wheat flour one from the Nieuwe Haagse Kookboek (2006 printing).
100g soft brown sugar
about 3 spoons (spoon = 15ml) water
200g self-raising flour
40g biscuit crumbs
10g speculaas spice
optional 5g lemon peel (not sure if they mean zest)
rice, or potato flour
- Sieve sugar/
- Put everything except almond and rice flour in a bowl/
- Cut the butter small into the mixture, and knead into an even dough/
- Peel the almonds, chop them and mix them with the dough or use them partially for garnishing.
- Preferably make the dough one day in advance.
If you have speculaas (or shortbread) molds, dust with rice (or potato) flour before stamping. [Says you can garnish with almonds, but don’t see how that would work with the fine molds.]
Bake at 160ºC. Bake for 25–30 minutes.