Speculaas Koekies

Dutch Spice Biscuits


  • 200 g (7 oz) unsalted butter
  • 300 g (10 oz) plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 4 teaspoons ground speculaas spice, or ground mixed spice
  • 275 g (9 oz) dark muscovado sugar
  • 1 large free-range egg


Cream the softened butter with the sugar until light and fluffy. Mix in the egg. Sieve the remaining ingredients together, and blend into the butter mixture. Leave to rest in the refrigerator overnight. Roll out half of the dough on a floured surface to the thickness of a pound coin, and cut into rectangles of about 3 × 4 cm. (1 × 1½ inches). Place on a buttered baking tray, and cook in a preheated oven at 150½C/300½F/gas mark 2 for 15 to 18 minutes. Remove, and let cool on wire racks. Continue with the rest of the dough.