Speculaas spices, 60 grams

With Jacob Hooy’s speculaas spice mix, you can make the most delicious speculaas. But this spice mix can also be used in a variety of other baked goods.

Cinnamon, nutmeg, cloves, allspice, ginger, coriander, mace, cardamom.

Instructions for use
Ingredients: 500 g flour*, 325 g butter, 225 g brown caster sugar, 30 g flaked almonds, 5 teaspoons baking powder*, 20 g Jacob Hooy speculaas spice mix, 1 teaspoon salt, 1 egg. *Instead of baking powder and plain flour, you can also use self-raising flour. Preparation: Mix the flour, brown caster sugar, speculaas spice mix, baking powder and salt thoroughly in a bowl. Add the butter and work it in with a fork until you have a smooth ball of dough. You can now use this to make speculaas biscuits and speculaas chunks. Speculaas biscuits: Roll out the dough on a buttered speculaas board. Remove any excess dough and place the speculaas biscuits on a buttered baking tray. If desired, sprinkle with flaked almonds. Bake in a preheated oven. Temp. 150–175°C (gas oven: mark 2 or 3). Baking time: 20 to 25 mins. Speculaas chunks: Roll out the dough to a thickness of 1 cm and place on a buttered baking tray. If desired, sprinkle with flaked almonds. Brush the top with a beaten egg. Then bake in a preheated oven. Temp. 150–175 °C (gas mark 2 or 3). Baking time: 45 to 50 mins.

Storage advice
Store in a cool, dry, dark and sealed place.