Speculaas (Dutch Spice Biscuits)

November 16, 2016

Another hit with our sampling public.   These are crisp and crunchy with a lovely spicy flavour.  My husband says they're better than the wheat versions because they don't stick in your teeth!  The recipe also has the advantage of making lots and lots - I usually get 50 to 60 biscuits from this mix.  If the mix seems a bit sticky to handle when you make it, just add a bit more cake and biscuit mix.  It varies a little, depending on something I haven't figured out yet (it did it with the traditional wheat ones as well!)

Click here to buy the GF Cake & Biscuit Mix for this recipe


1butter into flour, baking powder and spices.

2Add sugar and mix well

3Add milk and mix well (use your hands!)

4Leave the mix to stand for a few minutes, as the flaxseed fibre absorbs moisture and thickens the mix.

5Roll out on a floured surface (use either baking mix or pikelet and waffle mix for flouring) to about 3mm thick. Cut into shapes with your favourite biscuit cutter.

6Bake 15-20 minutes at 180C.

7Remove to racks to cool, immediately. (They will stick to the tray otherwise….)


480g Gluten Free Goodies Cake and Biscuit Mix

2 level tsp Gluten Free Goodies Baking Powder

1 tsp salt

2 tsp cinnamon

1/2 tsp each ground cloves, coriander, nutmeg, and cardamom

225g softened butter

1 1/4 cups brown sugar (275g)

2 Tbsp milk

2017-11-17T10:25:34+00:00 0 Comments

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