Hi Geoff,Many thank you's for this lovely recipe. I loved the moulds too that you had. What a BEAUTIFUL Christmas gift these cookies would be all wrapped up special like and sitting to be gifted to that special person in a christmas stocking smelling of everything Spicy and Christmas like.BEAUTIFUL gift . BEAUTIFUL video of baking from the heart. XXX Thank you for taking all the time that it takes to put on these videos for us that love your baking skills,and where we learn so much about making them. Thank you Geoff. Blessings.
Hi and am back I tried the speculaas. Oh my goodness it's simply amazing. Like you did I just used the baking powder. It turned out awesome. Thank you very much.
Thanks Geoff what a lovely recipe I got a new oven as my other was overheating and eventually gave up it was ruining all my baking so now I can’t wait to start baking again I’ve missed it 😊
Another great recipe Geoff, its new to me. I've heard of speculaas before but never really look into what it was - thank you for sharing, have a good day!
Wow lovely sounding crunch Geoff. I shall be baking these. The moulds are beautiful. I'm going to to make the speculaas spice as well but I also have some pumpkin pie spice that I may try too.
Hi Wendy, I am sure pumpkin spice would be good in these biscuits, it is fairly similar to speculaas spice. The crunchy texture and buttery taste of mine were great, but I will still prefer the next batch which will have the speculaas spice in them. Last year I made my own spice mix, and still have some left, but first I will try the version that I bought when in Canada. One viewer has already tried this recipe and reports that it was 'simply amazing'.
I've been baking another version of these (the recipe has one egg white) that are more soft and not really a manageable spreadable dough for cutting, even after chilling, but they can be done as 'slice cookies' and the crunchiness depends on how long they stay in the oven. I have seen original Dutch recipes with just butter, flour and sugar (besides spices, of course). I'll try a spiced version of these ones...
I am a huge fan of Speculaas cookies, and have a large collections of molds I've built up over a few years. They have not turned out perfect, ever. I am waiting for a few new Musketeer molds from The Springerle Baker, and your recipe and tips will be the first one I try with my new molds. My previous cookies I could not cut out like you did from your molds, and they puffed way too much. I think maybe 350 is too high? Excited to try your recipe and techniques, everything else has failed me.
Hi Jazz Hands. I hope you have more success with my recipes. I baked at 165C/330F for 16 to 18 minutes, as per the recipe on my blog: geoffsbakingblog.blogspot.com/2018/09/butter-speculaas-biscuitscookies.html .
Hi Patricia Johnson-Platt. If you mean softer so they are chewy rather than crunchy I am not too sure. But adding an egg yolk and a little more milk and maybe reducing the amount of baking powder would make a stickier dough. Then baking for a shorter time too will also affect the texture. Of course there would not be the definition of the pattern if pressed out in moulds, since they would spread a little too.
Hi polymathica. Apologies for the broken link. It it something that happens from time to time. I have adjusted the link so it works now. I hope you enjoy the biscuits.
@ I will! And I really enjoyed the video! I’m so happy to hear from you. When videos are old and links are broken, it makes me worry for the creator in question. Thank you again for the recipe!
Oh bruce is showing off again ...@ you mentioned the C word don' t want to here it just yet !!! Having watched you make these they look really cute so may choose this dough for my C biscuits for my ladies in the salon ...with their coffee got some star moulds they would do wouldn't they ?oh @ ive got a raindeer mould some where in the cooking cupboard...lol xxx
HI Henrietta, yes that time does approach. I will make these again, but with the spices for that occasion. Last year I made my own spice mixture but I found some already mixed in a Dutch shop in Ottawa, so I bought that for this year.
@@geoffsbakingblog I did! Today I made your Date and Hazelnut Biscotti and they are fab too! I’m going to check your recipes before I use anyone else’s as each one I have tried, has worked brilliantly, thank you 😊👍
Hi Geoff,Many thank you's for this lovely recipe. I loved the moulds too that you had. What a BEAUTIFUL Christmas gift these cookies would be all wrapped up special like and sitting to be gifted to that special person in a christmas stocking smelling of everything Spicy and Christmas like.BEAUTIFUL gift . BEAUTIFUL video of baking from the heart. XXX Thank you for taking all the time that it takes to put on these videos for us that love your baking skills,and where we learn so much about making them. Thank you Geoff. Blessings.
Hi Patricia, thanks very much. I am glad you are enjoying the video. More to come, I hope.
Yes and looking forward to them very much Geoff. :-)
Mr Geoff, Thank you for some most wonderful recipes and sharing new ideas.
Hi Linda Rose, you are very welcome.
Omg that crunch made me salivate ...drool . Lovely recipe to try for Christmas. Cheers from Mumbai
HI there, that's great. For Christmas I will be doing another video, using the speculaas spices too.
Hi and am back I tried the speculaas. Oh my goodness it's simply amazing. Like you did I just used the baking powder. It turned out awesome. Thank you very much.
Hi Oceanic Blues, that's great. I am so glad you enjoyed them.
Bedankt voor de knapperige koekjes. Ik weet zeker dat ze erg lekker zijn. De windmolenvormen zijn perfect voor deze koekjes.
Bedankt, ja de windmolens zijn perfect voor een Nederlands koekje
Thanks Geoff what a lovely recipe I got a new oven as my other was overheating and eventually gave up it was ruining all my baking so now I can’t wait to start baking again I’ve missed it 😊
Hi Karen, thanks very much. That's great that you can now get baking again. Good luck.
Красивое печенье.🍁
Спасибо большое.
Another great recipe Geoff, its new to me. I've heard of speculaas before but never really look into what it was - thank you for sharing, have a good day!
Hi Elliott, thanks very much. Usually speculaas are spiced as I mentioned. But these plain ones are very good indeed too.
Wow lovely sounding crunch Geoff. I shall be baking these. The moulds are beautiful. I'm going to to make the speculaas spice as well but I also have some pumpkin pie spice that I may try too.
Hi Wendy, I am sure pumpkin spice would be good in these biscuits, it is fairly similar to speculaas spice. The crunchy texture and buttery taste of mine were great, but I will still prefer the next batch which will have the speculaas spice in them. Last year I made my own spice mix, and still have some left, but first I will try the version that I bought when in Canada.
One viewer has already tried this recipe and reports that it was 'simply amazing'.
You might need a fish line for to cut of the mould or a floss line, did I miss the spices quantity and when to use them?
I've been baking another version of these (the recipe has one egg white) that are more soft and not really a manageable spreadable dough for cutting, even after chilling, but they can be done as 'slice cookies' and the crunchiness depends on how long they stay in the oven. I have seen original Dutch recipes with just butter, flour and sugar (besides spices, of course). I'll try a spiced version of these ones...
Hi J B. I also have a video for spiced speculaas biscuits.
I am a huge fan of Speculaas cookies, and have a large collections of molds I've built up over a few years. They have not turned out perfect, ever. I am waiting for a few new Musketeer molds from The Springerle Baker, and your recipe and tips will be the first one I try with my new molds. My previous cookies I could not cut out like you did from your molds, and they puffed way too much. I think maybe 350 is too high? Excited to try your recipe and techniques, everything else has failed me.
Hi Jazz Hands. I hope you have more success with my recipes. I baked at 165C/330F for 16 to 18 minutes, as per the recipe on my blog: geoffsbakingblog.blogspot.com/2018/09/butter-speculaas-biscuitscookies.html .
What would I add or leave out if I wanted them softer☺?
Hi Patricia Johnson-Platt. If you mean softer so they are chewy rather than crunchy I am not too sure. But adding an egg yolk and a little more milk and maybe reducing the amount of baking powder would make a stickier dough. Then baking for a shorter time too will also affect the texture. Of course there would not be the definition of the pattern if pressed out in moulds, since they would spread a little too.
Sadly, the link to the blog and recipe is not working, but I transcribed the recipe from the video. I hope you are well!
Hi polymathica. Apologies for the broken link. It it something that happens from time to time. I have adjusted the link so it works now. I hope you enjoy the biscuits.
@ I will! And I really enjoyed the video! I’m so happy to hear from you. When videos are old and links are broken, it makes me worry for the creator in question. Thank you again for the recipe!
Oh bruce is showing off again ...@ you mentioned the C word don' t want to here it just yet !!! Having watched you make these they look really cute so may choose this dough for my C biscuits for my ladies in the salon ...with their coffee got some star moulds they would do wouldn't they ?oh @ ive got a raindeer mould some where in the cooking cupboard...lol xxx
HI Henrietta, yes that time does approach. I will make these again, but with the spices for that occasion. Last year I made my own spice mixture but I found some already mixed in a Dutch shop in Ottawa, so I bought that for this year.
but you will tell us the mix for the spices later then Geoff...?
Oh yes, and I have already made the mixture, which is on my blog and on youtube.
Phew i thought i was going to be let loose with spices not a good thing im heavy handed ...
Delicious 😋
HI Sue, Thanks very much. Glad you like them.
@@geoffsbakingblog I did! Today I made your Date and Hazelnut Biscotti and they are fab too! I’m going to check your recipes before I use anyone else’s as each one I have tried, has worked brilliantly, thank you 😊👍
@@suebannister5936 Oh that's great. I hope you enjoy them.
"WINDMILL COOKIES!!!"
They gave you gonorrhoea
I tried, so good . But i reduce the sugar
Hi Ono Rasa. I am glad you enjoyed them.
Noooooooo