HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-05-20, Page 73Dutch taste treats
Speculaas like most other Dutch food is rich M. spices.
Cinnamon, curry, ginger and nutmeg are found in nearly
every Dutch dish imaginable. Spices were introduced to
Holland from the Dutch West Indies, six islands including
Curacao, Aruba and Bonaire that lie off the cost of
Venezuela.
Speculaas
(Spicy Cakes)
one-third cup dark brown sugar, packed
1 tablespoon milk
1 cup sifted flour
Lz teaspoon each powdered cloves, cinnamon
L; teaspoon each nutmeg, powdered ginger
1 tablespoon chopped blanched almonds
1 tablespoon minced candied fruit
i pinch sail and baking powder
5 tablespoons butter
Large slivers of blanched almonds for decoration.
Dissolve brown sugar in the milk. Add flour, spices, nuts,
fruits, salt and baking powder. 'Cut in the butter. Knead
dough until soft and pliable and no longer sticky. Cool for
easier handling.
Roll out the dough to any desired thickness and cut with
cookie cutters, ginger bread man cutter, or shapes with a
sharp knife. Press a large almond sliver on each if desired.
Bake on a greased cookie sheet, 15 minutes in a 350 F. oven
for thin cookies; or 45 to 60 minutes in a 300 F. oven for thick
speculaas ( up to 3,4 inch). Remove from sheet and allow to
cool and crisp on a rack.
Page 43
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