‘Speculaas‘ is actually not just a flavor that’s known in the Netherlands. In Germany & Austria its called ‘spekulatius’ and in Belgium & France it s called ‘speculoos’.
I love spices and everything about them …. their history, their applications and how they can add such a depth of flavor to cooking and baking. I first became aware of this Dutch spice mix (speculaaskruiden) some years ago. It isn’t the same as British Mixed Spice or American Pumpkin Pie Spice but they are similar as they share many of the same ingredients. The smell of speculaaskruiden is amazing …. a deliciously warm and woody aroma. Making your own is not difficult but it does require about nine different spices.
In the mid 18th century, the recipe for ‘spekulatius’ made its way to Germany from Holland. The origin of the cookies name may have derived from the Latin word ‘spekulum’, signifying ‘mirror image’, which alludes to the wooden mold whose mirror image appears on the cookie.
In the course of time, many recipes using speculaas spices have been created. For many German folk, spekulatius are as much a part of Christmas as are Christmas trees. Sometimes bakers make dough three months in advance so the flavor will permeate the dough thoroughly.
As the holiday season approaches, I thought it would be nice to try incorporating the speculaas spice into some breakfast scones. I didn’t have any wooden molds so I baked them in those little sandbakkel tins I had spoke of in a blog at the end of November (Fig, Pear & Gorgonzola Tartlets). The flavor and tenderness of the scones is just amazing.