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&title;AnonWhen you get a coffee in the Low Countries (Belgium,
Netherlands, Luxembourg, parts of Germany, France, and even
Denmark), you get a little ginger biscuit, usually in a
cellophane wrapper. These are variously called Speculoos or
Speculaas and similar names, and you can buy them in the
supermarkets in big packets, moulded to a thin oblong or
gingerbread-man shape. I hadn’t seen them elsewhere, and I
mentioned this to a Dutch colleague at a dental research meeting
in Amsterdam. He asked his wife and she kindly offered to write
out her family recipe for them, so here they are. You need to
prepare the dough the previous day, and ideally equip yourself
with a wooden Speculoos mould to shape them.In a small bowl combine the , and stir until smoothIn a large bowl, sift the with the With a pastry blender (or two knives), cut the into the mixture until it is like
cornmealAdd the and mix wellIf you are not using a mould, shape the
chilled dough into two rolls about 4cm in diameter, otherwise
leave as a lumpWrap in foil or cling film and refrigerate
Lightly grease a baking sheet.If using a wooden mould: brush the carvings
in the mould well with a stiff brush, but do not wash. Dust
well with flour. Press enough chilled dough into the mould to
fill it completely, then with a small knife cut around the
edge of the pattern, removing the trimmings. Invert a flat
plate dusted in flour over the mould, then turn both over
together so that the mould is on top. Tap lightly to release
the dough onto the plate, then slide it off into the baking
sheet. Repeat until the sheet is full.Without a mould: using a lightly floured
surface, cut each roll into ¼" slices and arrange on a baking
sheet.Bake 20-30 minutes (slightly less for the sliced dough
done without a mould) or until light golden brown. Leave to
cool.Keep in an airtight container.Timings underlined in red are in addition to
the preparation time (eg dough rising)