Dutch Kruidnoten
Ingredients
- 250 gFlour
- 125 gUnsalted butter (softened)
- 125 gBrown sugar
- 10 gSpeculoos spice mix
- 5 gBaking powder
- 30 mlMilk
- 2 gSalt
Method
Small, deeply golden biscuits that snap cleanly, with a dry, crumbly centre. Brown sugar and butter bring a caramel note, while speculoos spices leave a warm, fragrant finish.
- 1
Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper.
- 2
In a mixing bowl, combine the flour, brown sugar, speculoos spices, baking powder and salt. Break up any lumps of sugar with your fingertips.
- 3
Add the softened butter and milk. Knead just until the dough is evenly combined, supple and free of streaks of flour; stop as soon as it comes together.
- 4
Pinch off small portions and roll them into balls about 1.5 cm (⅝ inch) across. Space them slightly apart on the tray, then flatten each one a little.
- 5
Bake for 15–20 minutes, until the kruidnoten are well browned. Transfer them to a wire rack; they will still be soft from the oven and firm up as they cool.
Frequently asked questions
How do you get this dish right?
- Use softened butter, not melted butter; melted butter makes the dough greasy and the rounds lose their shape.
- Knead only until the dough comes together. Overworking develops the gluten and makes the biscuits tougher.
- Judge them by their colour, not their firmness straight from the oven: kruidnoten set as they cool.
How long does this dish keep?
Once completely cool, keep in an airtight tin for up to 2 weeks. The raw dough can be frozen in portions.
