Explore the delicate flavours of this mix
This wondrous blend of spices is full of flavour to enhance even the simplest of dishes!
How to get the best from your Speculoos mix
Our recipe ideas for this Speculoos mix:
· Spicy apple tart: sprinkle a teaspoon of Speculoos mix on your tart before baking;
· Speculoos mousse: mix 1 teaspoon of Speculoos mix to your mascarpone before whipping up your mousse;
· Speculoos cookies: add 1 teaspoon of Speculoos mix to your cookie dough before adding your chocolate chips;
· Speculoos apple crumble: crumble Speculoos onto your crumble before baking;
· Speculoos spiced duck breast: sprinkle a pinch of Speculoos mix on the duck breast at the end of the cooking process;
· Speculoos tiramisu: use Speculoos biscuits instead of sponge finger biscuits when making your tiramisu for a spicy alternative of this yummy dessert;
· Speculoos summer truffles: roll your truffles in Speculoos mix for a festive wintry taste.
Terre Exotique’s home-made Speculoos recipe
100g brown sugar;
1 teaspoon of Speculoos mix.
Beat the butter and sugar together with an electric whisk then add the egg. In another bowl, mix the flour and the Speculoos mix. Mix these two mixtures together until they form a dough. Wrap in clingfilm and leave to chill in the fridge for about 1 hour.
Roll out the dough on a floured work surface with a rolling pin. Cut out your biscuits with a cookie cutter and place on a baking tray covered with greaseproof paper.
Bake for 10 minutes at 165 °C. Leave to cool on a wire rack then keep your biscuits in an airtight tin. Indulge with a cup of tea or coffee or use them as a spicy addition to your sweet or savoury dishes.
This blend comes to you direct from Nordic countries
This recipe is both spicy and subtle and will sublime all the dishes. Terre Exotique’s very own recipe will whisk off to the Nordic countries as if you were eating these Speculoos in their home environment. This perfectly balanced mix of spices is also a great blend to use in other recipes.
Excellent in cake mixtures, sprinkled over duck breast, in brioche dough or of course in cinnamon rolls.
The famous Speculoos mix
This little biscuit is a classic in Belgium, Germany, the Netherlands and in Northern France. It was originally handed out to children on the Feast of St Nicolas on 6th December. Nowadays, we can all enjoy them with a cup of tea or coffee, in a tiramisu or even sprinkled over duck breast!
This Speculoos mix is perfect for amazing your guests with your very own home-made Speculoos biscuits.
Terre Exotique’s blend uses cinnamon, green aniseed, fennel, coriander, ginger, clove, green cardamom, nutmeg and black pepper. All these spices ground together are the perfect pantry companion for all your sweet and savoury recipes.
Where do Speculoos come from?
The story behind this spicy little biscuit
Speculoos biscuits were traditionally made to represent St. Nicolas. Legend has it that St. Nicolas, the patron saint of children, handed out these spicy little biscuits to children as he passed through villages. Ever since, Speculoos has become the traditional biscuit served on St. Nicolas Day, on 6th December.
Where the name Speculoos comes from is unsure, some say it comes from the latin “species” which means spices, while others say it comes from the word speculator which meant the bishop. These biscuits have different names in each country; they are called Speculoos in Belgium, Speculos in the Netherlands and Spekulatius in Germany.
|Ingredients||cinnamon, green anise, fennel, coriander, ginger, clove, green|
|cardamom, nutmeg, black pepper.|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|