Monday, December 4, 2006

"Hasseltse" Speculaas, a variant


* 300g rye flour
* 100g maple syrup
* 4g baking powder
* 1/4 a teaspoon natriumbicorbonate (NaHCO3)
* 1/2 a teaspoon of cinnamon
* 65g corn oil
* 1 eg


Put everything but the flour together in a bowl and mix gently with a fork. Add the flour and kneed with your hands till you have a nice dough. Put the dough in aluminium foil and let it rest for at least 2 hours, but if it can rest a whole day it is even better.

Cut the dough in slices and bake around 10 minutes in a preheated oven of 180 degrees. "Hasseltse" speculaas is supposed to be quite soft, soo don't let it bake to long!

One thing that is missing compared to the real speculaas is so called "speculaas" herbs, which
I unfortunately did not have at the time of the baking.


Unknown said...


Nice recepie

if you want .... i can hook you up with some speculoos-herbs no problem


Unknown said...

Thanks for the speculaas-herbs, Wouter!