Dutch Kruid Notes

Summary

Ingredients

• 120 g flour, sifted
• 0.5 ½ pack baking powder, sifted into the flour
• 60 g butter
• 60 g suar, brown, preferably dark baster suar from the Netherlands
• 2 Table spoons milk
• 1 tablespoon, heaped speculoos spice, lightly heaped, bought ready-made or mixed with the following ingredients yourself

For the spice mix: (speculoos spice)

• 0.5 teaspoon ½ clove powder
• 0.5 teaspoon ½ nutmeg, grated
• 0.5 teaspoon ½ anise powder
• 0.25 teaspoon ¼ ginger powder
• 1 teaspoon cinnamon powder

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Instructions

1. Preheat the oven to 165 degrees top and bottom heat. Line a baking sheet with parchment paper. If you are not using a store-bought speculoos spice, mix the ingredients for the spice mixture and place 1 tablespoon ready for the dough.
2. Pile the flour sifted with the baking powder on the worktop. Make a well in the middle, add the remaining ingredients and quickly work into a smooth ball of dough. If the kneading dough is too cracked and dry, add some milk. If the dough is too sticky and wet, knead in a little flour.
3. Shape the dough into small balls, slightly smaller than a marble, and place them on the tray with some spacing. Bake the biscuits until crispy and golden brown in 12-15 minutes.
4. These biscuits are eaten with St. Nicholas and are part of the Strooigoed. Mixed with other sweets (hard sugar foam and Tumtum, a kind of wine gum), the Zwarten Pieten, the helpers from Sinterklaas, sprinkle them and hand them out.