Speculaas
 | |
| Alternative names | Windmill cookies |
|---|---|
| Type | Shortbread cookie, Biscuit |
| Place of origin | Germany/Belgium/France/Netherlands |
| Main ingredients | Flour, sugar, butter, pepper, cinnamon, ginger, cloves, cardamom, nutmeg |
Speculaas (Dutch: [speːkyˈlaːs] ⓘ; French: spéculoos [spekylos]; German: Spekulatius [ʃpekuˈlaːtsi̯ʊs] ⓘ) is a type of spiced shortcrust biscuit[1] originated in the Low Countries (Belgium and the Netherlands)[2] and baked with speculaas spices, which is a mix of 80% cinnamon, and 20% other spices: nutmeg, clove, ginger, cardamom and pepper, the exact proportions were often a signature and secret of the bakery who made them.[3] They are usually flat, crisp and moulded to carry certain traditional images. Historically it was popular to eat speculaas around the feast of Saint Nicholas (Dutch: Sinterklaas). The oldest sources on speculaas also mention weddings and fairs. However, in the Low Countries it has become normal to eat speculaas all year round, especially with coffee or tea, or with ice cream. Although speculaas stuffed with almond paste (Dutch: gevulde speculaas) and the thicker speculaas chunks (Dutch: speculaasbrokken) remain a specialty of the holiday season.
Apart from Belgium and the Netherlands, it is also well known in adjacent areas in Luxembourg, northern France, and in the west of Germany (Westphalia and the Rhineland).[4][5] It gained popularity in the former Yugoslav countries, where it is manufactured by the Croatian food company Koestlin. The cookie can also be found in Indonesia and is usually served there at Christmas or on other special occasions.[6]
Etymology
[edit]The Dutch name "speculaas" evolved from the older form speculatie (speculation), used to mean "desire" or "pleasure". Originally, speculatie described fine baked goods, appealing to sophisticated tastes. Over time, this term developed dialectal variations like speculacie and speculasie, in which later the ie-suffix was erroneously interpreted as diminutives —eventually resulting in the non-diminutive form we know today as "speculaas".[7][8]
In Belgium, a variant called speculoos arose, especially in French-speaking regions. Speculoos, thought to derive from a Brabantian dialect pronunciation, omits the traditional spices in favour of caramelized sugar for flavour. It became internationally popular, especially with the introduction of speculoos cookie butter.
History
[edit]Speculaas roots go back to the klaaskoek or "Saint Nicholas cake", a festive treat linked to Saint Nicholas Day on December 6. These early klaaskoeken were among the precursors to what we now recognize as speculaas. Speculaas likely originated in the Low Countries during the Middle Ages, when exotic spices arrived via expanding trade routes. Once a luxury treat, it became associated with Saint Nicholas festivities, often featuring figures of the saint or festive symbols. As the Dutch spice trade grew in the 17th century, speculaas became more accessible.
See also
[edit]
- Cookie butter – Food paste made from speculoos cookie crumb
- Ginger snap – Biscuit with ginger flavor
- Kruidnoten – Dutch sweets
- Springerle – German biscuit
References
[edit]- ^ Beelen, H.; Sijs, N. van der. "Speculaas - (gekruide koek)". Onze Taal (in Dutch): 2013–2021 – via etymologiebank.nl.
- ^ BGDS (2023-12-02). European Christmas Delights - 20 Traditional Christmas Cookies from the Continent's Heart. Gyorgy Bakocs. p. 12. ISBN 978-615-82379-9-4.
- ^ Hoeben, Ronald (2016-11-30). "Speculaaspop bakken". Foodtube. Retrieved 2024-12-11.
- ^ "Spekulatius: a German Christmas classic". www.deutschland.de. 2023-12-06. Retrieved 2024-11-04.
- ^ Larousse gastronomique (in French). Larousse. 2000. ISBN 2-03-560223-8.
- ^ "Resep Kue Zaman Penjajahan Belanda" (in Indonesian). i idntimes. Retrieved 26 May 2020.
- ^ DBNL. "F. de Tollenaere Hoe is 'speculaas' ontstaan?, Tijdschrift voor Nederlandse Taal- en Letterkunde. Jaargang 101". DBNL (in Dutch). Retrieved 2024-11-05.
- ^ "Speculaas". etymologiebank.nl. Retrieved 2024-11-05.
 | This dessert-related article is a stub. You can help Wikipedia by expanding it. |