December 16, 2016

Fabulous Friday Flavour: Silver Bullet Speculaas

The arrival of December is always a cue for Silver Bullet to bake Speculaas and make Oliebollen. It has always been like that since I knew him.

It’s like the baking gnome in him has been awakened and come hell or high water, there would be Silver Bullet shopping for ingredients, raiding my baking pan and moseying in my kitchen.  

Like an accidental tradition, this ritual has been planted into our household since. And now that we are living in Holland, there is no excuse for Silver Bullet not to bake his Speculaas for Sinterklaas which we celebrated on the 5th of December.

This Silver Bullet bake-and-raid-my-kitchen tradition stays strong.

20161203_171944_resized
The Dough
20161203_171940_resized
Spread it around
speculass
And spread it some more!
20161203_184648_resized
Slice it when it’s hot!

 

Not that I’m complaining. 

It’s just that being held captive in the wanderlust of a baking Speculaas in the oven makes me peachy. I heart the aroma of baking. It’s like incense firing up the senses to your soul – a spiced eu de parfum for the home! 

Silver Bullet Spekulaas
Yields 70
A buttery spiced sugar Dutch-styled cookies
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 500g Flour
  2. 350g Butter
  3. 300g Brown sugar (Dutch “Basterdsuiker” if possible, if not use brown cane sugar)
  4. 3 flat tablespoons of gingerbread spices (spekulaaskruiden)
  5. 3 tablespoons of milk
  6. 2 knife points of baking soda
  7. 2 knife points of salt
  8. Almonds for decoration
Instructions
  1. Mix all of the above together until you get a smooth brown ball.
  2. Spread this mass equally over a baking tray (approx 1 cm thick)
  3. Put in the oven. Do not preheat.
  4. Bake for about 30-45 minutes at 175 degrees celsius*.
  5. Using a sharp knife to slice through the dough, cut immediately into blocks after taking it out of the oven. Use the almond pieces as a guide. Do not wait till it cools down
Notes
  1. Baking time depends a lot on your oven and how thick the dough was spread out over the tray. Finding the right baking time takes some trial and error. Cutting the dough after it cools down will break the cookies
Grubbs n Critters http://grubbsncritters.com/
This is Silver Bullet’s late Opa’s recipe and in the last decade, he has made it his own. It’s like a family legacy. One that stays with our family.

This is a Dutch version of your typical good, old gingerbread. They really are pretty darn good and I’m bringing them over to #FiestaFriday to share the love!


Posted by:    |    5 Comment
Comments
  1. This looks good. Thanks for sharing at Fiesta Friday!

  2. Mmm, gingerbread? Looks so yummy! Wish my husband would bake me something…or at least empty the dishwasher, lol

    • Close to gingerbread. Could jolly well be gingerbread! LOL. Tell him that you won’t cook ever if he does not empty the dishwasher…would that work? ;p

ADD YOUR COMMENT

%d bloggers like this: