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.
Servings Prep Time
35chunks 10minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
35chunks 10minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Dough
Garnish
Instructions
  1. 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.
  2. 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.
  3. Preheat the oven to 350°F/175°C.
  4. 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.
  5. 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.
  6. Leave to cool. Once cooled, break into chunks, try to have a piece of almond on each chunk.
Recipe Notes

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.