Thistraditional Dutch speculaasmould features a detailed relief of three windmills.
Traditionally used by bakers, this type of mould produces detailed, relief-embossed cookies that are perfect for special occasions. Although modern production has largely automated cookie making, this mould lets both home and professional bakers continue the hands-on tradition.
Each cookie measures approximately 11.5 × 7.5 cm.
Overall board dimensions: 46 × 8.5 cm.
Recipe for making speculaas dough:
Ingredients:
- 150 g butter
- 125 g light brown caster sugar
- 1 teaspoon salt
2 level tablespoons speculaas spice blend (10 g)
1 tablespoon milk
- 50 g flaked almonds
- 200 g self-raising flour (or 200 g plain flour plus 1 tsp baking powder)
Method:
Cream together the butter, sugar and salt until light and smooth, then stir in the milk. Sift the self-raising flour and speculaas spice blend over the butter mixture, then mix until just combined. Gently knead the dough until it feels uniform.
Let the dough rest in the refrigerator for at least 1 hour (ideally overnight), then allow it to warm slightly before shaping with your speculaas mould.
How to use the speculaas board:
- Brush the board with cooking oil
- Grease the board again after two hours.
-Lightly dust the board with flour
-After at least 1 hour (or preferably overnight), remove the dough from the refrigerator.
Let the dough warm to room temperature, then gently press it into the prepared mold.
Press the chilled dough firmly into the mould, then trim away any excess.
Invert the mold and gently tap until the dough releases onto a baking tray.
If needed, dust the surface with a little more flour and refill the mold.
Bake in a preheated oven at 200°C for about 20 minutes, or until golden brown.
