World Cuisines

Speculoos

Belgium

The spiced shortcrust of St Nicholas: crisp brown biscuits perfumed with cinnamon, ginger, cloves and nutmeg, stamped with carved wooden moulds. Ingredients: flour, dark brown sugar, butter, speculoos spice mix (cinnamon dominant), baking soda, milk, salt, almonds (optional).

What it is

The spiced shortcrust of St Nicholas: crisp brown biscuits perfumed with cinnamon, ginger, cloves and nutmeg, stamped with carved wooden moulds. Ingredients: flour, dark brown sugar, butter, speculoos spice mix (cinnamon dominant), baking soda, milk, salt, almonds (optional). Recipe: 1) Cream butter and sugar; add spices and flour to a firm dough. 2) Rest overnight so the spices bloom. 3) Press into carved moulds (windmills, St Nicholas) or roll and cut. 4) Bake until deeply crisp. Serve: with coffee — and crushed into the famous biscuit spread and cheesecakes of modern Belgium. Flavor: caramel, warm spice, snap. History: baked for Sinterklaas (6 December) for centuries in the Low Countries; the carved moulds are folk art, and the biscuit now flavours everything from ice cream to global coffee chains. See also: Belgian Waffles, Moules-frites.

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