Dutch Kruid Notes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
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