speculaas by Diah Setia Gunawan

• First mix the Speculaas spices. Put it in an airtight container and you can use it for anything you like.
  Basic mix: 30 grams ground cinnamon,10 gr ground cloves, 10 gr ground nutmeg, 5 gr ground white pepper, 5 grams gr aniseed, 5 gr ground coriander seed
  Mild -- 20 gr ground cinnamon, 5 gr ground cloves, 5 gr ground mace, 2 gr ginger powder, 1 gr ground cardamom
  Spicy -- 30 gr ground cinnamon, 5 gr ground cloves, 5 gr ground nutmeg, 3 gr ground white pepper, 3 gr ginger powder, 2 gr ground cardamom
  I have tried all three mixes and quite like the basic mix. I used the mild mix to make cinnamon rolls too.

  12 hours ago · · 2
• 

  Diah Setia Gunawan To make the speculaas:
  200 gr plain flour, 125 gr butter, 100g brown sugar (I sometime used chancaca), a pinch of salt (omit if the butter is salty), 1 tbspoon milk, 2 teaspoon speculaas spices, mix in a bowl (use a dough mixer or a dough knife or two table knives). Kneed and make a ball. Traditional way will be to leave the ball of dough rest in a cool place (fridge) wrapped in cling film for a few days to let the spice release its aroma. Then use the speculaas plank to make the figures. But I have only done that once.
  The rest of time I would roll the dough directly into a long cylinder of about 3cm diameter and slice it into 3mm thick disks and bake the disks on a baking tray in an oven 175C until it is brown and firm (about 15-20 min, depends on how much you put in the oven at once.
  (For Pepernoten you need to change the flour for self-raising flour)

  12 hours ago · · 1