Recipes Baking Cookies

Since last year I had it on my list to buy: one of those cute wooden speculoos boards. You can just buy these speculoos boards online and my parents bought them for me out of the blue. Sweet! So finally I could get started on a recipe for gluten-free speculaas without refined sugar.

Recipe

Speculoos

No Sinterklaas without speculaas cookies! These crunchy cookies are gluten-free and an indulgence for everyone. Especially around this holiday.

Course	In between
Kitchen	Dutch
Servings	15 biscuits

Preparation time

Preparation time	25 min
Total	45 min

Ingredients

150 grams of rice flour
100 grams almond flour
80 grams of coconut oil
80 grams of coconut blossom sugar
2 teaspoons baking powder
1 1/2 tablespoons specula spice
pinch of salt
5 tablespoons almond milk

Speculoos

Preheat the oven to 150 degrees
Mix the rice flour, almond flour, gingerbread spices, baking powder and salt in a bowl. Stir well.
Melt the coconut oil until soft. Add the coconut blossom sugar and almond milk and mix well. Then carefully add the flour mix and knead into a smooth dough (see photo below). Is your dough really too wet? Then add some flour.
Cover a baking sheet with baking paper.
Sprinkle some rice flour in a gingerbread board. Roll out the dough until it is flat and place it over the gingerbread board. Press with a flat hand. Do not press too hard in the corners, because then you will no longer get the dough out of the gingerbread shape.
Then cut the excess dough horizontally with a sharp knife. Turn the mold, with the open side down, and gently hit the gingerbread board until your cookie comes out. Carefully help with a teaspoon of the dough from the board, but make sure you do not damage the gingerbread.
Fry the gingerbreads for 20-25 minutes and let cool well.

Kookstand Voorkomt dat je scherm in slaapstand gaat

Print recipe

I came across a recipe for speculaasjes. I adjusted this something, because it was originally not gluten -free. And following the recipe turned out not to work completely for the gluten -free variant, because I really needed more flour. Furthermore, I thought these gluten -free speculaasjes succeeded very well for the first time. They are very crispy and totally not crumbling. Zoetekauwen may still add some more coconut blossom sugar, but I found them very tasty myself.

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