Dutch gingerbread is not like other gingerbread. Sure, gingerbread exists in many, many countries around the world. The Dutch (probably) did not invent it. However, no other gingerbread tastes like Dutch gingerbread, or ‘Speculaas’ does. It has a distinctively different flavour, and is actually much less heavy on the ginger. I’ve met many gingerbread haters who loved Dutch gingerbread, simply because it isn’t that ‘gingery’.
Speculaas (Dutch gingerbread) is made with a complex spice mixture that contains many interesting spices that other gingerbread recipes don’t – for example, white pepper, and ground anise seed. We call this spice mixture ‘Speculaaskruiden’, and it’s available pre-mixed in supermarkets, and generally stored away somewhere in a Dutch person’s spice cupboard.
When making recipes that call for the spice mixture, like Gevulde Speculaas or Pepernoten, you’d usually just use the pre-mixed spice mixture. However, supermarket versions are often not potent enough, are expensive, come in small amounts, and just aren’t as nice as home made.
So, here’s how to make your own!
Find a big, sealable jar or contiainer – mason jar not obligatory.
Place on a scale, and set the scale to 0.
Take your spices – for some reason, mace didn’t make the picture! Poor mace.
Start shaking in your spices one by one, using the scale as a guide to make sure you’re getting the right amounts.
Close the jar, and shake shake shake! Voila, your Speculaaskruiden are ready to use.
- CHECK RECIPE FOLDER
- Ground Cloves
- Ground Nutmeg
- Ground Anise seed
- White pepper
- Put a large sealable jar or container on a scale. Turn the scale on, and set to 0.
- Add the spices in the quantities specified in the ingredient list.
- Close the jar tightly, and shake thoroughly to mix all spices.
Note: this makes a fairly large amount. Store in a jar, and use when called for in any recipes that call for ‘speculaaskruiden’, or pre-mixed gingerbread spice.