A belgian classic: (gluten-free) speculaas

Speculaas
Belgian-style cinnamon cookie

I really love these cinnamon cookies that are mostly served around Sinterklaas, at the beginning of September. But that doesn’t stop me from eating speculaas the whole year round, and this family recipe does just the trick for me! In addition, you can easily make them gluten-free if you are allergic to gluten. With that allergy, you can’t eat bread, pasta or anything containing flour, which includes most desserts and of course cookies. But there is a solution: you can buy gluten-free flour and gluten-free baking powder. If you live in a modern country such as New Zealand, you’ll find them in the gluten-free isle of your supermarket. In countries where people thing that someone with a food allergy is just someone who wines too much (like Belgium), you need to go to a health food store to get them.

Gluten-free flour has a less dense and more powder-like consistency then regular flour, so it clings less to other ingredients. But for most cakes and bakes, that is not an issue because eggs can do all the sticking you need. That’s also true for this recipe. In addition, as the cookies are really flat, you don’t need any lift so you can do it without baking powder.

If you’re hungry now, I’ll have to disappoint you, the cookie dough needs to stand overnight… For starters, melt 150 g butter in the microwave. Add 125 g dark brown sugar, 1 egg yolk, 2 tbsp of water and 1 tbsp of speculaas mix. Or if you don’t have this mix in your spice rack, just grind the seeds of 2 cardamom pods and add them together with 1 tbsp of cinnamon. Now add 200 g of gluten-free flour or self-raising flour. You can use your hands to kneed the dough so that everything is combined. Let the dough rest in a cool place for 24 hours.

The next day, heat the oven to 180 C. Knead the dough again a bit to loosen it, roll little balls and flatten them on a baking sheet. Make sure to space the apart a bit as they will spread in the oven. Bake for 12 min and allow to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy!

Use up left-over speculaas in speculamisu or in speculaas bread or us as a base for cheesecake.

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2 thoughts on “A belgian classic: (gluten-free) speculaas

  1. Pingback: Ideal brunch material: speculaas bread | Deliciously Sarah

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