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A stack of speculaas wrapped in a bright orange pretty ribbon.


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4 stars based on 3 ratings

Try baking these cinnamon and ginger spiced biscuits created by Shelina Permalloo. Traditionally these are eaten at the Dutch festival “Sinterklaas” on 5th December.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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  • 160g 5⅝ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Cinnamon ground
  • 1tsp 1tsp Ginger (ground)
  • 1tsp 1tsp Mixed spice
  • 1tsp 1tsp Baking powder
  • pinch pinch Salt
  • 100g 3½ oz Butter (unsalted)
  • 70g 2½ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
  • 4tsp 4tsp Milk (whole)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Classic mode Step 2

    In a large mixing bowl rub in the flour and butter using the tips of your fingers until you create a very fine crumble.

  3. Classic mode Step 3

    Add all the other ingredients to the bowl and mix until it comes together as a dough.

  4. Classic mode Step 4

    Once combined turn it out onto a lightly floured work surface and roll the dough out to a thickness of about 2/3cm.

  5. Classic mode Step 5

    Using an 8cm cookie cutter, cut discs from the dough and place onto a baking tray lined with parchment paper or a silicone mat.

  6. Classic mode Step 6

    Place in the oven and bake the biscuits for 10-15 minutes until golden brown.