Zeeuwse Speculaas - traditional Dutch cookies from Zeeland

Crispy, crunchy, mildly spiced, deep flavor

Published originally on my blog on 20 December 2013

Unintentionally, cookie week took on an international character. I wasn’t planning on doing that but it turned out that way which is rather interesting, don’t you think?

I started with American cookies, went on to Italian and now it’s time for Dutch.

I have mentioned many times before how much I dislike some of the Dutch culinary traditions, but at the same time how impressed I am by their confections and pastries.
I constantly discover new Dutch sweet treats to love and they are so incredibly delicious they can become addictive. In the summer of 2012, when S and I traveled to the southwestern province of Zeeland, I discovered some more; the Zeeuwse bolus, the kruidkoek and the Zeeuwse speculaas.

This version of Dutch speculaas appealed to me because the cookies didn’t have that intense taste of spices of the common speculaas. They were milder without lacking in flavor and when I made them myself, I was thrilled that they were exactly how I remembered them to be.

Zeeuwse speculaas are crispy, with a crunchy exterior from the raw caster sugar that covers them. Made with cinnamon, light brown sugar and only a pinch of nutmeg, their flavor is mellow yet unbelievably deep and that is because as soon as the dough is made, it is placed in the fridge for twenty-four hours. During this time, the flavors get to know each other, mature and intensify, creating the most aromatic and flavorsome speculaas cookie there is.

Happy baking!

Zeeuwse Speculaas - Dutch Cookies from Zeeland

These are traditionally made with Zeeuwse bloem, a type of flour from Zeeland which has a low percentage of gluten (8-9%) that gives cookies a soft and light texture. You can substitute with pastry flour or you can do as I did and use all-purpose flour along with some corn flour.