In Germany, there’s no Christmas without spekulatius, spiced cookies that originated in the Netherlands. They are made of short pastry and turn out thin & crispy.
The most common type is spice spekulatius. There’s even spekulatius seasoning mix available in Germany, but you can just make your own or – as I do it – use gingerbread spice which tastes pretty similar as it contains the typical spices like cloves, cardamom, and cinnamon. The cookies are typically formed by using a cookie mold. However, you can use any kind of cookie cutter that you have anyway.
Spekulatius is a traditional Christmas cookie that is made out of a shortcrust. The cookies are typically formed by using a cookie mold, but you can use any kind of cookie cutter that you have anyway.
- 1 2/3 cups flour (I used spelt flour) (200 g)
- 1/3 cup raw cane sugar (or sugar of choice) (60 g)
- 2 tbsp gingerbread spice (s. notes)
- 1 dash of salt
- 1/3 cup + 2 tbsp vegan butter/ margarine (100 g)
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Combine flour with sugar, gingerbread spice, and salt.
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Add butter (cold if kneading the dough with your hands, soft if using a food processor) and knead the dough well.
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Form dough into a ball, place in a sealable bowl and leave in the fridge for about 30 minutes.
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On a floured working surface, roll dough and either use cookie cutters or place roll onto a spekulatius form in portions.
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Bake cookies at 350° F (180° C) for 15-20 minutes or until lightly browned.
- You can make gingerbread spice yourself with this recipe
- Store these cookies in an airtight container, this maintains their freshness and crispness longer.
I hope you love this recipe – please let me know in the comment section below! If you make these Christmas cookies, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
