Nut-Free Speculaas
Indulge in the warm, aromatic flavors of traditional Dutch cookies with this Nut-Free Speculaas recipe, perfect for those seeking a spiced treat without allergens. Made with a delightful blend of cinnamon, ginger, cloves, and nutmeg, these buttery cookies epitomize the cozy, festive spirit of speculaas while catering to nut-free diets. The dough is easy to prepare and rolls effortlessly for cutting into fun, customizable shapes—ideal for holidays or a simple afternoon snack. With just 30 minutes of prep and 15 minutes of baking, these crisp, golden cookies are ready to impress. Pair them with tea, coffee, or hot cocoa, and savor the irresistible charm of this nut-free twist on a classic recipe.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Brown sugar
- 200 grams Unsalted butter
- 2 tablespoons Milk
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
Instructions
In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, salt, and all the spices (cinnamon, ginger, cloves, nutmeg). Whisk together until evenly distributed.
Cut the unsalted butter into small chunks and add to the bowl with the dry ingredients. Use your hands or a pastry cutter to rub the butter into the dry mix until it resembles coarse crumbs.
Add the milk to the mixture and knead gently until it forms a smooth, cohesive dough. If the dough feels too dry, add an additional teaspoon of milk at a time until it comes together without being sticky.
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate it for at least 15 minutes to firm up.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Lightly flour your work surface and roll out the dough to about 5mm (1/4 inch) thickness. Use cookie cutters to create your desired shapes, or cut the dough into rectangles or squares for a traditional look.
Arrange the shaped cookies on the prepared baking sheets, leaving a small gap between each piece.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Be careful not to overbake, as they will continue to crisp up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 148% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 386.1 g | 140% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 147.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 308 mg | 24% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
