Dutch Soft Speculaasbrok
Soft Speculaasbrok has apparently been around for decades but I only recently discovered it. I usually eat the crunchier Dutch speculaasbrokken. The soft speculaasbrok has a crunchy outside with a soft inside. I saw them in the store as “Veluwse Brok” and once I tried them I was hooked and just HAD to bake my own soft speculaasbrok. I did some research and found out that soft speculaasbrok is sold under different names, Veluwse Brok, Elburger Brok and Blokzijler Brok.
History Of Soft Speculaasbrok
There isn’t much information I could find about this treat but it seems as if Blokzijler Brok is the most written about online. There’s even a Dutch company that has solely been selling this delicious treat for over 55 years. According to their website (in Dutch). The treat was developed by accident. A baker named Berend Prins from Blokzijl had to deliver a big order of speculaas to the regents at the Prince Maurits Orphanage. During baking he discovered the the oven wasn’t hot enough which resulted in half baked speculaas. He decided to sell the speculaas regardless and it turned out to be a huge success. And that’s how the soft speculaasbrok named Blokzijler Brok was created. On another Dutch website I also read that Berend added honey to his mixture which made it different from regular speculaas.
I don’t know whether or not Veluwse Brok and Elburger Brok have been inspired on and are their own twist of the Blokzijler Brok. All I know is that they are all a version of soft speculaasbrok.
How To Make Soft Speculaasbrok
After my research on various recipes I made my own version of this soft speculaasbrok. I noticed all of the recipes I was able to find online didn’t include honey and since I had read somewhere that the original creator added honey I felt it was a must have ingredient for this recipe. I like how the addition of honey added a soft texture to the speculaasbrok.
You’ll need flour, speculaas spice mix, ground cloves, salt, baking powder, brown sugar, caster sugar, honey, lightly whisked egg and melted butter. A full list of ingredients with measurements can be found in the recipe card at the bottom of the page.
Add all ingredients into a bowl. Using a dough hook, mix until a dough starts to from. Use a spatula to scrape down the sides if needed.
When a dough starts to form remove the dough hook and use your hands to from the dough into a bowl. Flatten the dough on a baking sheet lined with parchment paper. Use your hands to flatten the dough and shape into a rectangle of 0.4 inch / 1 cm. Bake in the oven till golden.
You’ll end up with this delicious big cookie chunk.
All that’s left is to break off a piece and eat it (after you’ve let the speculaasbrok cool down on a wire rack of course…)