Thursday 14th December 2017
Steven Dotsch tells Kerstin Rodgers about Speculaas, traditional Dutch spiced biscuits for the Food & Drink section of the Ham and High weekly - 14 December 2017.
A traditional Christmas biscuit from the Lowlands they are called Speculoos (Belgian Flemish) or Speculaas (Dutch). They are distinctively different.
Wednesday 25th October 2017
Live interview while making vandotsch speculaas spiced infused biscuits.
Using the wooden mold Kerstin Rodgers award-winning supperclub chef, food travel blogger, photographer, author and food columnist at the Ham and High weekly had brought with her.
Tuesday 11th October 2016
As far as I know there is no real Dutch tradition to making Christmas cakes. So, doing a speculaas Christmas cake is a bit of an experiment for me.
The trick is to start early. So, early October is the best time to get going.
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