National Dish Netherlands: Speculaas (Recipe)
In this article
Step into the cosy world of Speculaas, the spiced biscuits that fill Dutch kitchens with the warm scent of winter. Crisp, fragrant and beautifully patterned, these little treats are a fixture of the festive season — especially around St Nicholas. Built on a careful blend of cinnamon, nutmeg and cloves, they bring a comforting glow to any biscuit tin. Whether you bake them as a gift or simply for yourself, they are guaranteed to brighten the darkest days of the year.
About Speculaas
Speculaas is a true delicacy from the Netherlands, traditionally enjoyed during Advent and on special occasions. These aromatic biscuits owe their distinctive character to a carefully judged mix of warming spices such as cinnamon, nutmeg and cloves. The classic biscuits are often pressed into festive shapes and motifs, making them the perfect nibble for the holidays. As a gift or a personal indulgence, they are always a highlight in the biscuit tin.
Ingredients (serves 1–2)
- 200 g flour (wheat or spelt)
- 100 g brown sugar
- 100 g butter (at room temperature)
- 1 tsp ground cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ginger
- 1 tsp baking powder
- 1 pinch of salt
- 1 tsp vanilla extract
- 50 ml milk (or a plant-based alternative)
Shopping for the ingredients
When shopping for the ingredients for speculaas, it pays to pay attention to quality. Fresh spices are crucial to the flavour, so it is worth buying them from a specialist shop or a market. The butter matters too, lending the biscuits a creamy texture and a rich taste. For a plant-based version, take care to choose a good-quality vegan butter alternative. Many of these everyday baking staples are just as easy to find as those used in a Boterkoek.
Preparing the dish
A little preparation is the key to perfect speculaas. Start by gathering all your ingredients and keeping your work surface clean and tidy. Weighing out the dry and wet ingredients accurately is essential, as even small variations can affect the texture and flavour of the biscuits. It also helps to take the butter out of the fridge about an hour beforehand, so it is at room temperature and blends more easily with everything else.
Step-by-step instructions
- Mix all the dry ingredients (flour, sugar, spices, baking powder and salt) together well in a bowl.
- Add the room-temperature butter and the vanilla extract to the dry ingredients and knead everything thoroughly.
- Gradually pour in the milk and continue kneading until you have a smooth, even dough.
- Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
- Preheat the oven to 180°C and line a baking tray with baking parchment.
- Roll the dough out to about 0.5 cm thick on a floured surface and cut out shapes with biscuit cutters.
- Place the biscuits on the tray and bake for about 12–15 minutes, until golden brown.
- Once baked, let the biscuits cool on a wire rack and enjoy!
Gluten-free / lactose-free version
If you would like to make a gluten-free or lactose-free version of the speculaas, you can swap the wheat flour for a gluten-free flour blend. These are widely available in supermarkets and give very similar baking results. For a lactose-free version, reach for a lactose-free butter or a plant-based butter alternative. Be sure to replace the milk with a plant-based option such as almond or oat milk, for a fully gluten- and lactose-free treat.
Tips for vegans and vegetarians
To adapt the speculaas for vegan bakers, simply replace the butter with a vegan margarine. Plant-based milk such as soya, almond or oat milk works wonderfully in place of dairy milk. For the perfect texture, you can also add a little apple purée or mashed banana as an egg substitute. These options keep the biscuits just as delicious for vegans, while preserving their traditional bite and flavour.
More tips and tricks
To deepen the flavour of your speculaas even further, adjust the spices to suit your own taste. A little more cinnamon or a pinch of allspice can add extra depth. It is also worth dusting the biscuits with icing sugar after baking for a touch of sweetness. Another idea is to dip a few of the biscuits in chocolate or scatter them with chopped nuts to vary the experience — much like the crunchy Bitterkoekjes you might serve alongside.
Adapting the recipe to your taste
The beauty of speculaas is how easily you can tweak the recipe to your own liking. If you enjoy a little more warmth, add freshly grated nutmeg or a touch of pepper. For something fruitier, fold in small pieces of dried apricot or cranberry. Experimenting with different ingredients makes baking all the more exciting and opens the door to new flavour combinations.
Ingredient substitutions
If you do not have every ingredient to hand, there are plenty of alternatives for speculaas. You could use honey or coconut sugar in place of brown sugar for a lighter sweetness. When it comes to the spices, a ready-made gingerbread or mixed spice blend is perfect if you want to save time — the same warming notes that flavour Kruidnoten and Pepernoten. You can also swap the butter for margarine or another fat without spoiling the texture.
Drink pairing ideas
Speculaas pairs beautifully with a wide range of drinks. A freshly brewed coffee or an aromatic tea complements the warming spices perfectly. Hot chocolate is another excellent choice, especially in the colder months, making the biscuits feel even more indulgent. For something more festive, try serving them with mulled wine or a warming punch at special occasions.
Serving and presentation ideas
There are many ways to present speculaas that look especially impressive during Advent. Arrange the biscuits in a pretty tin or on a decorative plate to create an inviting display. Small gift bags or boxes, lovingly tied with ribbon, make a lovely present to take along. Adding seasonal touches such as cinnamon sticks or star anise around the biscuits helps to set a festive mood, perfect for sharing with a Kerststol at the table.
A bit of history
Speculaas has a long history, woven tightly into the traditions of the Netherlands. The biscuits were originally baked for special occasions, particularly the feast of St Nicholas. The name “speculaas” is thought to derive from speculum, meaning “mirror”, a nod to the traditional carved wooden moulds in which the biscuits were pressed. These biscuits reflect a deep connection between people, nature and custom — a bond that remains alive in Dutch culinary traditions today and across wider Netherlands cuisine.
More recipe ideas
Summary: Speculaas
Speculaas is a traditional Dutch biscuit that is wonderfully suited to festive occasions. With its signature blend of spices and satisfying crisp bite, it is a genuine treat. The recipe is approachable enough for first-time bakers yet flexible enough for old hands, leaving plenty of room for creative twists. These biscuits are not only delicious but also tell a story — one closely entwined with the culture and traditions of the Netherlands.
