Speculaas – Dutch Windmill Cookies

Speculaas or speculoos cookies are a staple of the Christmas season in the Netherlands, Belgium and parts of Germany. Also known as the Dutch Windmill Cookies, these crispy and spiced cookies are traditionally stamped or moulded before baking to imprint an image into them, like the classic windmill.

Ingredients

250 grams plain flour

1 tsp baking powder

150 grams brown sugar

½ tsp ground cinnamon

¼ tsp each ground nutmeg, ginger and cardamom

½ tsp ground cloves

150 grams cold unsalted butter

Rice flour (optional), to dust

Instructions

Process flour, baking powder, sugar, spices, ¼ tsp salt and butter in a food processor until mixture forms fine breadcrumbs. Add 1 tbsp iced water and process until mixture just comes together. Turn out onto a work surface, form into a ball, cover and refrigerate for 30 minutes to firm.

Preheat the oven to 170°C. Line an oven tray with baking paper. Roll dough into golf ball-size balls and press into a 6 cm-round mould dusted with rice flour. Trim excess dough, then turn out onto the lined tray and repeat with remaining dough, dusting the mould between each batch. Refrigerate for 20 minutes to help the biscuits keep their shape. Bake for 20 minutes or until golden brown. Cool on a wire rack. You can store the cookies in an airtight container for up to 3 days.