Speculaas

The spice trade crystallised into a biscuit

Origin: Netherlands

From the journey of Cinnamon.

Speculaas are the direct expression of Dutch colonial spice power in edible form. The name is thought to derive from the Latin speculum (mirror), referring to the carved wooden moulds into which the dough was pressed before baking. Every spice in speculaas (cinnamon, ginger, cloves, nutmeg, cardamom, white pepper) was controlled by the Dutch East India Company (VOC) at its height in the 17th and 18th centuries. When the Dutch wrested control of the Sri Lankan cinnamon trade from the Portuguese in 1658, cinnamon became the most prized ingredient in speculaas, giving the biscuits their characteristic warm, sweet-spice depth.

Ingredients

Dry

  • 250 g plain flour
  • 1 tsp baking powder
  • 0.25 tsp fine salt

Spice Mix

  • 2 tsp ground cinnamon
  • 1.5 tsp ground ginger
  • 0.5 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.5 tsp ground cardamom
  • 0.25 tsp ground white pepper

Fat

  • 150 g cold butter, cubed

Sweetener

  • 100 g dark muscovado sugar

Wet

  • 1 egg
  • 1 tbsp whole milk

Method

  1. In a large bowl, whisk together the flour, baking powder, all the spices and salt.
  2. Add the cold cubed butter and rub into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.
  3. Stir in the dark muscovado sugar.
  4. Add the egg and milk. Mix together with a fork, then bring the dough together with your hands into a firm, smooth ball. If the dough is sticky, add a little more flour.
  5. Flatten into a disc, wrap in cling film and refrigerate for at least 30 minutes.
  6. Preheat the oven to 170°C (150°C fan). Line two baking trays with baking parchment.
  7. On a lightly floured surface, roll the dough out to approximately 4mm thickness. Cut into rectangles approximately 5x8cm, or press into lightly floured speculaas moulds.
  8. Place on the prepared baking trays with a small gap between each biscuit. Bake for 12-14 minutes until the edges are set and lightly golden. The biscuits will still feel slightly soft in the centre.
  9. Allow to cool completely on a wire rack: the biscuits will crisp up significantly as they cool. Do not move them until fully cool.

Notes

Speculaas improve with resting: store in an airtight tin for 2 days before eating for best flavour. They keep well for up to 3 weeks in a tin. If you have access to a speculaas mould, the traditional windmill or Saint Nicholas figure shapes are pressed in before baking.

The Gastrographer

The Gastrographer

Mapping Culinary History

To explore — select an ingredient below.

Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
© 2026 The Gastrographer. All original research, narratives, and illustrations. All rights reserved.