Sunday, September 1, 2013

In search of the cookies and gingerbreads at Europe: Spekulatius


I discovered during library visit, a recipe book in finnish, which included recipe for spekulatius for use of cookie molds. It is at Finland highly unusual to find such recipe books!
The master chefs at the table: Pastries book contains a number of different European baker or chef's delicious creations, one of which is a Belgian Christian Nihoul. His grandfather's recipe Spekulatius-biscuit recipe is as follows:

Spekulatius

     500 grams of butter
     750 grams of dark cane sugar
     250 grams of white cane sugar
     1.25 ml milk
     2 eggs
     1 kg of wheat flour
     25 grams of cinnamon
     7 grams of spices (nutmeg, cloves, allspice, coriander)
     30 g baking powder
     dash of salt

  1 Mix all the ingredients for the dough ingredients Spekulatius-large work surface and knead to a smooth dough. Leave the dough to rest for 24 hours in a cool place.

2 Shape the dough to a floured work surface. Lightly flour the mold and lined it with a piece of the rolled dough.

3 Press the dough firmly into the mold and cut off the excess dough from the mold with cutting knife. Preheat the oven to 180 degrees.

4 Grease the tin lightly and turn the baking mat Spekulatius the mold on a baking sheet. Bake for 30 minutes. Lift from tray to cool. The baking time is shorter if small molds is used, ppekulatius molds are often large in size!



  • The recipe book with instructions the master chefs at the table: Pastries, page 226-227, Könemann 2000.

terminology
 

Speculaas (The Netherlands), speculoos (Belgium also France) and Spekulatius (Germany). At Finland most sources and books uses spekulatius.