• Home
  • About
  • Birds
  • Bread
  • Cakes and Cookies
  • Chocolate Making
  • Chocolate Making II
  • Chooks
  • Christmas
  • Fabulous Food
  • Family & Friends
  • Frugal Living
  • Homemade
  • In My Kitchen
  • In Our Garden
  • Jams, Preserves & Sauces
  • Musings
  • My Cool Things
  • Savoury
  • Suppliers
  • Sydney
  • Waste Reduction Plan
  • Pandemic Posts 2020

Fig Jam and Lime Cordial

Living well in the urban village

Feeds:
Posts
Comments
« Garlic
Merry Christmas »

Speculaas and Spiced Nuts

December 23, 2009 by Celia @ Fig Jam and Lime Cordial

Two last minute items that we’re making – both of which will be included in our mini Christmas hampers!

Hugh Fearnley-Whittingstall’s Spiced Nuts were a perfect way to use up the leftovers from our Fruit and Nut cakes (thanks for sending me the recipe, Joanna!). The instructions are here, and the only changes I made were to omit the five spice powder, which I didn’t have on hand, and to replace the muscovado sugar with regular brown sugar (I’m not going anywhere near the shops today!).

. . . . .

These are my attempt at Speculaas, a Dutch spice cookies similar to gingerbread. I know it’s tragically corny, but we’ve been referring to them as “Spectacular Speculaas”.

My friend Maureen emailed me her recipe a week ago, and I’ve made two batches – the first batch rolled thinly with flaked almonds scattered over the surface, and the second with the almonds worked into the dough.  The latter are thicker, with a small hole in each, allowing the cookie to be hung on the Christmas tree.

  • 500g plain flour
  • 250g cold unsalted butter, cut into small pieces
  • 250g brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 3 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground anise seed
  • 150 g flaked almonds
  • 2 large (59g) eggs, lightly beaten
  • 2 teaspoons vanilla essence (we used homemade)

1.  In a large mixing bowl, whisk together the flour, baking powder, sugar, salt and spices.  Add the butter and rub it in until the mixture resembles coarse breadcrumbs.

2. Add the eggs and vanilla and work the mixture together to form a dough.  You can gently add in the almonds at this point if you wish, although it does make the dough more crumbly and therefore harder to roll out.  Wrap well and refrigerate for several hours or overnight.

3. Remove the dough from the fridge and allow it to soften slightly.  Preheat the oven to 180C (or 160C with fan).

4. On a large sheet of parchment paper, roll out half the dough using a floured rolling pin. Roll to a thickness of approximately 3mm, or slightly thicker if you’re planning to use the cookies as ornaments.  If you haven’t already worked the almonds into the mix, scatter half of them over the surface of the dough now, then cut with cookie cutters into Christmassy shapes.  Use a drinking straw to add a stringing hole if desired.  Repeat with the  remaining dough.

5. Place the cookies on a baking sheet lined with parchment paper and bake for 12 – 15 minutes.  Allow to cool on a wire rack.

Share this:

  • Email
  • Tweet

Like this:

Like Loading...

Posted in Recipes | Tagged edible Christmas ornaments, gingerbread, Hugh Fearnley Whittingstall, Hugh Fearnley Whittingstall Spiced Nuts, speculaas | 3 Comments

3 Responses

  1. on December 23, 2009 at 2:54 pm Kitchen Butterfly

    Tribute to us…Speculaas. Look good…I haven’t ever actually made them. Love the nuts, bought some candied almonds at the weekend in Cologne…yummy!


  2. on December 24, 2009 at 9:04 am zeb

    Nuts look well tasty, as we say here! You beat me to it, they are on the list for tomorrow, and I LOVE your biscuits!

    Made mince pies today with Pam Corbin home made mincemeat, yum yum, light and fruity and Brian’s pastry, a great combination. No suet in the mince meat and it is not missed at all.


  3. on December 24, 2009 at 10:01 am figjamandlimecordial

    Ozoz and Jo, happy Christmas to you both!

    It’s been so much fun sharing the lead-up to Chrissie with you – thanks for all the inspiration! Oz, I was admiring the woodblocks used for traditional speculaas – do you have any of those in your toolkit? :)

    Best, Celia



Comments are closed.

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Follow @celiafigjam
  • Recent Posts

    • Making Zokin
    • Curry Puff Pastry
    • Hiatus
    • The Glass Lid
    • Denim Revisited
    • Vegan World Peace Cookies
    • Here Be Chickens!
    • A Tale of Two $2 Quilts
    • Daily Quaft Therapy
    • A Repaired Tea Bowl
  • Categories

  • Archives

  • © All text and photos are copyright 2009 - 2023 Fig Jam and Lime Cordial. All rights reserved. Please ask first.

    Protected by Copyscape

Blog at WordPress.com.

WPThemes.


  • Follow Following
    • Fig Jam and Lime Cordial
    • Join 14,062 other followers
    • Already have a WordPress.com account? Log in now.
    • Fig Jam and Lime Cordial
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

  • Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy
  • %d bloggers like this: