Dutch Speculaasbrokken
Dutch Speculaasbrokken are spiced cookie chunks. It’s a Dutch treat that’s usually eaten during fall and winter, around Saint Nicholas Day and Christmas. If you’ve read more of my recipes, you know I love anything containing speculaas spice, that includes these chunky cookies. Dutch Speculaasbrokken are made as one giant cookie which you have to break apart into chunks after baking.
If you want to know more about speculaas, I suggest you check out my recipe for speculaas spice mix in which I explain how to make speculaas spice mix and how it’s similar to pumpkin pie spice mix.
How To Make Dutch Speculaasbrokken
To make Duthch speculaasbrokken you’ll need, speculaas spice mix (can be substituted with pumpkin pie spice), dark brown sugar, self-raising flour, salt, butter, milk and halved blanched almonds. (The full list of ingredients including measurements can be found in the recipe card below.)
You can add your ingredients into a bowl, or add the flour to a work surface and make a well. Add the sugar, speculaas spice and salt.
Add milk and butter and cut the butter into the ingredients till you have a crumbly consistency. Once it’s crumbly, use your hands to knead into a dough. If needed, just add more milk if the dough is too dry and add more flour if the dough is too wet.
Wrap the dough in plastic wrap and leave to rest in the fridge for at least 30 minutes. Once the dough has rested you can roll out the dough, either on a floured work surface and transfer to a baking sheet lined with parchment paper. Or roll it out into a rectangle of approximately 0.4 inch / 1 cm thick on the parchment paper directly.
Brush the rolled out dough with a little bit of milk and top with halved almonds. I put the almonds on evenly so I can break the cookie around the almonds into chunks. That way each chunk will have a piece of almond on it. Bake in the oven till golden.
Once baked you’ll have a giant speculaas spiced cookie topped with almonds which you can break into chunks and turn it into speculaasbrokken, speculaas cookie chunks.
Serve with coffee or tea or just eat them as a snack. I can eat these chunks all day!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
chunks |
- 2 cups self-raising flour 250 gram
- 2/3 cup butter 150 gram
- 2/3 cup dark brown sugar 150 gram
- 4 tablespoons Speculaas Spice Mix
- pinch salt
- 4 tablespoons cold milk 45 mililiters
- milk for brushing
- handful blanched almonds halved
Ingredients
Dough
Garnish
| |
- Add your ingredients into a bowl. Or add the self raising flour to a work surface and make a well. Add the sugar, speculaas spice, salt, milk and butter and cut the butter into the ingredients till you have a crumbly consistency.
- Once it's crumbly, use your hands to knead into a dough. If needed, just add more milk if the dough is too dry and add more flour if the dough is too wet. Wrap the dough in plastic wrap and leave to rest in the fridge for at least 30 minutes.
- Preheat the oven to 350°F/175°C.
- Once the dough has rested you can roll out the dough, either on a floured work surface and transfer to a baking sheet lined with parchment paper. Or roll it out into a rectangle of approximately 0.4 inch / 1 cm thick on the parchment paper directly.
- Brush the rolled out dough with a little bit of milk and top with halved almonds. Put the almonds on evenly so you can break the cookie around the almonds into chunks. That way each chunk will have a piece of almond on it. Bake in the oven roughly 30-35 minutes, till golden.
- Leave to cool. Once cooled, break into chunks, try to have a piece of almond on each chunk.
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.
- If you don't have Speculaas Spice Mix you can use Pumpkin Pie Spice instead or use my recipe to make your own Speculaas Spice Mix.
Hi,
I’m a bit surprised that 4 tablespoons of milk translate to 45ml — around here (Australia), 1 Tablespoon = 20ml … so I’m unsure how much spice to use.
The metric and imperial measurements shouldn’t be used interchangeably. Either use the metric measurement or the imperial measurement they aren’t exact translations of each other, that’s why it’s not the same as when you put them through a converter.
I Don’t have self rising flour in the house. How much baking powder do I need for this recipe? In tsp or tblsp, please?
You can make your own self-raising flour by adding 2 teaspoons of baking powder for each 1 cup plain flour.
Could you clarify for me if it is really 4 Table spoons of speculaas n in this recipe and not 4 teaspoons. I’m just checking before I bake it. the boter koek recipe was great. My friends ate it in one sitting. thank you for all the work you have put in.
Hi Anne,
I do indeed use 4 tablespoons. However you can adjust the amount to your personal preference. I’m glad you enjoyed the boterkoek, hopefully you’ll like this one as well 🙂
Thank you so much for these wonderful recipes, I have made several. I really appreciate that you have included including metric weights and volumes as I much prefer them to cups etc. I notice on the Dutch Speculaasbrokken” recipe, that you have used self-rising flour. Can you please tell me how much all purpose flour and baking powder or baking soda to use to replace the self-rising flour? I have never used self-rising flour.
Many thanks,
Janie Sanderson
Hi Janie,
Whenever I need to replace self-rising flour I use this formula: Self-rising flour = flour + 10% baking powder.
In this case you need 250 grams self-rising flour, 10% of 250 is 25. So you’ll need 25 grams baking powder and 225 all purpose flour to get the needed 250 grams self-rising flour.
I hope this helps for future baking as well 🙂
Rachel