Spiced bakes speculaas Spiced bakes speculaas

These crisp Belgian cookies are redolent of autumnal spices and are as delicious with a glass of brandy as they are with a cup of tea. The dough can be kept in the freezer and sliced and the cookies can be baked as needed.

45 people 15 minutes 20 minutes


  • 2 tsp Baking Soda
  • 200 g Butter softened
  • 150 g Crackers very finely crushed
  • 4 tsp Ground Cinnamon
  • 3 tsp Mixed Spice grounded
  • 400 g Plain Flour
  • 375 g SuperValu Dark Brown Sugar
  • 75 g SuperValu Ground Almonds
  • 1 - SuperValu Ground Cloves
  • 0.5 tsp SuperValu Ground White Pepper
  • 100 ml Water cold


  1. Beat the sugar and butter together until smooth. Stir in the cream cracker crumbs, ground almonds and water,
    then add the flour, spices and baking soda. Mix to a smooth dough, then wrap in greaseproof paper and shape into a log 7cm or 8cm wide. Chill overnight in the fridge.

  2. When you’re ready to bake, preheat the oven to 180°C/gas mark 4. Line two baking trays with non-stick baking paper.

  3. Cut the dough into 5mm-thick slices and put on the lined
    trays. Use a wet fork to make grooves on the surface. Bake in the oven for 15 minutes, until the biscuits are just starting to colour at the edges. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.

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