I saw a few people found my blog with a search for 'vegan speculaas', so I thought I'd post my recipe, just in time for Sinterklaas (in short: the Dutch Santa Claus, whose birthday the Dutch celebrate on December 5th).
The only picture I have from speculaas is this:
The only picture I have from speculaas is this:
Basically, there are two varieties: Speculaas and Filled Speculaas (two layers of speculaas filled with a mixture of ground almonds and sugar; I'll get in 'inside' shot tomorrow!). The one pictured above is the filled variety.
I just LOVE speculaas (both kinds) and make it at least once every year, on December 5th, when I celebrate (a.k.a: get lots and lots of presents...) Sinterklaas with my family.
The recipe is really simple:
Gevulde speculaas
300 grams self-raising flour (or use 300 gr flour and add about 3/4 teaspoon of baking powder)
180 gr brown sugar (preferably Dutch brown sugar, which is caramelized white sugar)
2,5 tablespoons 'koek'-/speculaas spice' (if I have to guess, I think they are a lot like gingerbread spice, but I think there is more ginger in gingerbread spices than there is in koek-/speculaas spices. If you're Dutch: I like 'Versteegen's koek- en speculaaskruiden' (with a red cap) best)
180 gr cold margarine
250 gr almond paste ('amandelspijs' - half ground almonds, half sugar)
soy milk
Mix the flour, sugar, spices and margarine and knead. Add a little soy milk if it's too dry. Divide in two. Roll out 'till appr. 1/2 cm (0.2 inch). Mash the almond paste with soy milk until it is nice and moist. Spread the almond paste mixture on the bottom layer of speculaas, top with the other half and decorate with almonds or almond slivers. Oven: 175 degrees Celsius/375 degrees Fahrenheit.
If you don't like almond paste, just leave it out, roll out the dough and use cookie cutters.
And I made another apple pie and a Coconut Lime Cake, this time for my boyfriend's mother's birthday.
I just LOVE speculaas (both kinds) and make it at least once every year, on December 5th, when I celebrate (a.k.a: get lots and lots of presents...) Sinterklaas with my family.
The recipe is really simple:
Gevulde speculaas
300 grams self-raising flour (or use 300 gr flour and add about 3/4 teaspoon of baking powder)
180 gr brown sugar (preferably Dutch brown sugar, which is caramelized white sugar)
2,5 tablespoons 'koek'-/speculaas spice' (if I have to guess, I think they are a lot like gingerbread spice, but I think there is more ginger in gingerbread spices than there is in koek-/speculaas spices. If you're Dutch: I like 'Versteegen's koek- en speculaaskruiden' (with a red cap) best)
180 gr cold margarine
250 gr almond paste ('amandelspijs' - half ground almonds, half sugar)
soy milk
Mix the flour, sugar, spices and margarine and knead. Add a little soy milk if it's too dry. Divide in two. Roll out 'till appr. 1/2 cm (0.2 inch). Mash the almond paste with soy milk until it is nice and moist. Spread the almond paste mixture on the bottom layer of speculaas, top with the other half and decorate with almonds or almond slivers. Oven: 175 degrees Celsius/375 degrees Fahrenheit.
If you don't like almond paste, just leave it out, roll out the dough and use cookie cutters.
And I made another apple pie and a Coconut Lime Cake, this time for my boyfriend's mother's birthday.
9 comments:
Spekulaas is my favourite kind of cookie! I am already thinking of a lot of things to do with it this year, but I haven't thought of gevulde speculaas. Thank you so much for the recipe. I'll try that for sure.
Do you think I could use marzipan instead of the almond paste?
Gorgeous!
wow! omgosh how beautiful!
Gorgeous Pictures! I love how you did the Snow white looking pie crust with the criss crosses, I tried that once and it didn't turn out right:(
Will this recipe work with the speculaas molds? I found a double mold that's got the walnut shell and the walnut 'meat', any idea what I'd use for the 'meat'?
Sanja this cake is so gorgeous! You are the Queen of the Coconut Lime Cakes!
Happy Sinterklaas!
P.S: I've missed your blog! :)
Beautiful!
Your pie and cake are both so perfect looking! Your spekulaas may be as well, but I have to be honest in confessing that I had never heard of them (or seen them) before your post. Thank you for teaching me something new!
Mihl, I've tried to answer your question in the next post.
Shelby, Pearl, Becca, Miss Marie and Gail, thank you!
River, that's so sweet of you! And yeah, I'll try to update more regularly. :-)
Anonymous, I'm not sure if I understand. Walnut 'meat'? You can't use almond paste for the filling?
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