Jo Huys Recipes
Speculoos
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Dessert · Belgian

Speculoos

By Jo Huys

An authentic recipe for speculaas, packed with warm spices and rich flavour. Perfect for making around Saint Nicholas.

Ingredients
10
Steps
15

Mise en place

Ingredients

Method

Get cooking

  6. Wooden speculoos moulds with carved figures.
  8. Pressing speculoos dough into a wooden mould.
  9. Spreading speculoos dough over the wooden mould.
  10. Levelling speculoos dough in the wooden mould.
  13. Unmoulded speculoos figures on a baking tray.

Background

Tips To remove speculaas easily from the mould, the dough must be sufficiently cold and firm. Do not hesitate to put it back in the fridge or even the freezer briefly. Clean speculaas moulding boards by rinsing them in warm water, preferably without soap. Having trouble moulding, or have leftover dough? Roll it out and cut out biscuits. Source and inspiration: CVO Gent – Cooked and Shortcrust Doughs course

Automatically translated from Dutch using AI.