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Dutch Speculaas Tips
What kind of molasses should you use to make Dutch speculaas?
While there are many
kinds of molasses, we advise using light or regular molasses for these speculaas. Molasses imparts a nice, deep, almost smoky flavor, but you don't want it so rich that it masks the blend of spices in these cookies, which is the real star of the show.
Can you make Dutch speculaas into other shapes?
Certainly! The dough for these speculaas lends itself well to cookie molds or stamps with decorative patterns, or you can even use a pretty embossing rolling pin to create lovely surface designs. Maybe sure that your dough is nicely chilled—and not too soft—before stamping out the patterns. A light dusting of flour doesn't hurt either, to keep the dough from sticking to the stamp or rolling pin. You can cut the rolled dough out into any desired shape with cookie cutters. Here are a few of our favorite
cookie decorating tools to get you started!
Can you make Dutch speculaas ahead of time?
Of course! The dough can be made, then chilled, 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can also be baked 1 week ahead of time and stored in an airtight container at room temperature or frozen for up to 1 month. Once your Dutch speculaas are gone, try making more
Old World cookie recipes.
—Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
1 cookie: 151 calories, 7g fat (4g saturated fat), 30mg cholesterol, 65mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein.