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
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
Speculoos summer truffles: roll your truffles in Speculoos
mix for a festive wintry taste.
Exotique’s home-made Speculoos recipe
100g brown sugar;
1 teaspoon of Speculoos
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
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.
|cinnamon, green anise, fennel, coriander, ginger, clove, green
|cardamom, nutmeg, black pepper.
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.