Speculaas European Mixed Spice mix
$4.99 – $14.99
SPECULAAS EUROPEAN SPICE MIX
Our authentic Speculaas Spice blend captures the enchanting aroma of traditional Dutch and Belgian festive baking. This complex mixture harmoniously combines fragrant cinnamon with warming cloves, exotic cardamom, nutmeg, ginger, white pepper and star anise for a sophisticated, deeply aromatic profile. Perfect for classic speculaas biscuits, gingerbread houses, spiced cakes, and festive shortbreads. Add to pancakes, waffles, hot chocolate or coffee for a comforting seasonal treat. The distinctive flavour also complements autumnal vegetables and slow-cooked meats. Our Speculaas Spice comes in a resealable pouch to maintain freshness.
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SPECULAAS EUROPEAN MIXED SPICE MIX USES AND RECIPES
How to Use Speculaas Spice: Our Speculaas Spice blend adds distinctive European flair to a wide range of dishes. Use 2-3 teaspoons in traditional speculaas biscuits, gingerbread, spiced cakes and festive shortbreads. Sprinkle into pancake or waffle batter for a Dutch-inspired breakfast. Add to coffee grounds before brewing or stir into hot chocolate for aromatic warmth. For savoury applications, try a pinch in pumpkin soup or with root vegetables like carrots or parsnips. It pairs wonderfully with apples and pears in crumbles and pies, and can transform ordinary whipped cream into something special with just a quarter teaspoon folded in. For a simple treat, mix 1 teaspoon with 2 tablespoons of sugar and sprinkle over buttered toast.
Traditional Speculaas Biscuits: Cream together 150g butter and 175g soft brown sugar until light and fluffy. Add 1 tablespoon milk and mix well. Sift together 250g plain flour, 2 tablespoons Speculaas Spice, and ½ teaspoon baking powder. Gradually add to the butter mixture to form a stiff dough. Wrap in cling film and chill for at least 2 hours. Roll out to 5mm thickness and cut into shapes or press into a floured speculaas mould. Bake at 170°C for 12-15 minutes until golden. Cool on a wire rack.
Speculaas Apple Cake: Beat 150g butter with 150g caster sugar until creamy. Add 3 eggs one at a time, beating well after each. Fold in 150g self-raising flour and 2 teaspoons Speculaas Spice. Peel, core and slice 3 large apples and toss with 1 teaspoon Speculaas Spice and 2 tablespoons brown sugar. Pour batter into a greased 20cm round tin, arrange apple slices on top and sprinkle with 2 tablespoons flaked almonds. Bake at 180°C for 35-40 minutes until golden and set. Dust with icing sugar before serving.
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| Weight | 50 g |
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| Weight | 50g, 100g, 200g |
