December 5, 2015


Speculoos/Ginger bread

It's almost Sinterklaas which means you can eat as much marzipan, chocolate and speculoos (I think it's translated as ginger bread in English but speculoos sounds much better) as you want because you know, Sinterklaas brought it so you don't want to be rude and let it turn bad. Right? Because I thought Sinterklaas shouldn't do all the work by himself I tried to make my own speculoos already... and it worked! Don't tell Sinterklaas but I think this one is even better than his but sht! Interested how I did it? Here's how you can make your own speculoos yourself;


  • 250 g softened butter
  • 500 g selfrising flour
  • 175 g light brown sugar
  • 175 g dark brown sugar
  • 2 eggs
  • 6 tbs water
  • 2 ts speculoosmix (it's a mix of different spices, you can make your own but I'm lazy so I used storebought)
  • 1-2 ts cinnamon


  1. Preheat the oven to 180°C.
  2. Mix the butter until creamy. In the meantime mix the flour and the different kinds of sugars together in a bowl as well.
  3. Add the dry flour-sugar mixture to the butter. When it starts getting too dry, you add in one egg. Then add a little dry mixture again and add in another egg. Finish with the rest of the dry mixture.
  4. Add 6 tablespoons of water
  5. Finally, add in all the spices (cinnamon + speculoos). 
  6. Smear the dough into an ovenplate of 30x35cm and put in the oven for about 45-50 minutes. If you're using a bigger plate, the speculoos will be thinner so you won't need to bake it so long. Of course, if your plate is smaller, the opposite will apply: the speculoos will be thicker and you might want to bake it a little bit longer.
  7. When done, let it cool of for a bit and finally; dig in!

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