Spice Mix for Cakes and Dutch Spiced Cookies (Speculaas) PURE

Spices (cinnamon, coriander, nutmeg, cloves, ginger, cardamom), orange peels.

NO

Vegetarian: YES

Vegan: YES

Gluten Free: YES

Nut Free: YES

Any product bearing our PURE label has been developed to contain no declarable allergens, no MSG, no phosphates, and a minimum amount of salt.

 

More information on PURE

For those of you who can’t get enough speculaas cookies. This full-sized catering pack will definitely last you a while!
Cinnamon, nutmeg and cloves…what’s not to love at this time of year?

Contents: 430g

Usage: To taste

£18.99

1 in stock

SKU:36574

Disclaimer: Although great care & due diligence has been taken to avoid cross-contamination, our products are produced in a factory that handles allergens. If you have allergies and would like further information about the measures Verstegen Spices & Sauces are taking on the issue of allergens including nuts, please contact our customer support team.

Description

Introducing Vertegen Speculaas-Kruiden Spice Mix, a delightful blend of warm spices inspired by the classic Dutch cookie. Crafted with a perfect balance of spices, this mix brings the cosy and aromatic flavours of the Netherlands to your kitchen. This spice mix brings the flavours of fall into your home all year round, perfect for baking cookies, cakes, breads and even adding a kick to your morning coffee. 100% Natural ingredients and flavours, free from any artificial flavour or preservative. Bring the festive and cosy flavours of the Netherlands to your kitchen with Verstegen Speculaas-Kruiden Spice Mix. Perfect for baking and adding a warm, aromatic touch to your favourite treats, it’s a must-have for the holiday season and beyond.

Preparation

Ingredients: 150g butter 125g soft brown sugar 1g salt 10g Verstegen mix for spiced cookie 200g self-raising baking flour 2ml milk 50g shaved almonds Preparation: Cream together the butter, sugar and salt, then add the milk. Mix the flour with the Verstegen mix for spiced cookies , seive the flour and cookie spices into the creamed butter , start by whisking at a low speed and slowly take it to a higher speed. Let the dough rest in a cool place for at least an hour, preferably over night. Cooking intructions: Roll the dough to a thickness of 1 cm and cut cookies. Put the cookies on a greased baking tray. Sprinkle the cookies with almond shavings and place the tray in the centre of a pre-heated oven. Bake the cookies for 20-22 minutes at 210°C

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