Speculaas cookies from Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries (page 252) by Regula Ysewijn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation. Can substitute white rye flour for all-purpose flour, and any other ground pepper for ground long pepper.

  • hillsboroks on May 18, 2023

    These were very good and the dough was easy to work with. I let it chill overnight and then left it out to come close to room temperature. I rolled it out to 1/4 inch between two sheets of parchment paper. Then I marked them using a springerle rolling pin and cut them into squares. I chilled them in the freezer for 25 minutes and then baked them for 20 minutes. The cinnamon flavor is predominant and they cool to become quite crispy.

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