Nut-Free Speculaas
Indulge in the warm, spiced flavors of traditional speculaas cookies without the worry of nuts! This nut-free speculaas recipe delivers all the aromatic goodness of the beloved Dutch classic, featuring a perfectly balanced blend of cinnamon, ginger, cloves, and nutmeg. The buttery, melt-in-your-mouth dough is easy to prepare and can be cut into festive shapes or classic rectangles, making it ideal for holiday gatherings or everyday enjoyment. Ready in under an hour, these crisp, golden cookies are baked to perfection and pair wonderfully with a hot cup of tea or coffee. Perfect for those with nut allergies, this family-friendly treat is a must-try for lovers of spiced cookies.
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Ingredients
- 300 grams All-purpose flour
- 150 grams Brown sugar
- 200 grams Unsalted butter
- 2 tablespoons Milk
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, salt, and all the spices (cinnamon, ginger, cloves, nutmeg). Whisk together until evenly distributed.
Step 2
Cut the unsalted butter into small chunks and add to the bowl with the dry ingredients. Use your hands or a pastry cutter to rub the butter into the dry mix until it resembles coarse crumbs.
Step 3
Add the milk to the mixture and knead gently until it forms a smooth, cohesive dough. If the dough feels too dry, add an additional teaspoon of milk at a time until it comes together without being sticky.
Step 4
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate it for at least 15 minutes to firm up.
Step 5
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 6
Lightly flour your work surface and roll out the dough to about 5mm (1/4 inch) thickness. Use cookie cutters to create your desired shapes, or cut the dough into rectangles or squares for a traditional look.
Step 7
Arrange the shaped cookies on the prepared baking sheets, leaving a small gap between each piece.
Step 8
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Be careful not to overbake, as they will continue to crisp up as they cool.
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | 696.4 grams (696.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3167 |
| Total Fat 175.70g | 225% |
| Saturated Fat 100.90g | 505% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 446mg | 149% |
| Sodium 1721mg | 75% |
| Total Carbohydrate 386.10g | 140% |
| Dietary Fiber 11.70g | 42% |
| Total Sugars 147.90g | |
| Protein 33.80g | 68% |
| Vitamin D 13IU | 65% |
| Calcium 308mg | 24% |
| Iron 16mg | 87% |
| Potassium 654mg | 14% |
Source of Calories