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. With a sidenote that Blokzijler Brok is an even softer speculaas than Veluwse brok and Elburger brok. The version I’m making is a Veluwse brok, I haven’t mastered the Blokzijler Brok yet.
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…)
|Prep Time||10 minutes|
|Cook Time||25 minutes|
- 2 cups all-purpose flour 250 gram
- 2 teaspoons Speculaas Spice Mix
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup brown sugar 50 gram
- 1/4 cup caster sugar 50 gram
- 1 1/2 tablespoon honey 30 mililiters
- 1 egg lightly whisked
- 1 1/8 stick melted butter 125 gram
- Preheat the oven to 310°F / 155°C. Line a baking sheet with parchment paper.
- Add all ingredients into a bowl. Flour, speculaas spice mix, ground cloves, salt, baking powder, brown sugar, caster sugar, honey, lightly whisked egg and melted butter.
- 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 / 1cm thick.
- Bake in the oven for approximately 25 minutes, until golden.
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups.
- If the dough is too wet you can add a little more flour.
- If the dough is too dry you can add a little milk.
- You can make your own Speculaas spice mix following the recipe on this site.
Thank you for this recipe, I’ve made other Speculaas cookies but almost broke a tooth on them! But please consider giving scaled-down quantities for the spice-mix for *this* recipe. Otherwise one is left with the choice of making a great deal of spice mix which possibly won’t be used in the future, or regretfully moving on. Thanks.
I’m happy to hear you enjoyed the recipe. Thanks for the suggestion as well.
I had something like this in Hasselt Belgium from dePaifve Bakery. They were shaped like logs or rectangles. Soft on the inside and delicious with coffee. Where can I get the spice mix? Will they give out the recipe?
I heard about a similar cookie like this from Hasselt, Belgium, but haven’t tasted one yet myself. You can make the spice mix yourself. You can find the recipe here: