Recipe courtesy of my friend, Arthur J. Holevoet

1 Cup Butter (softened)
1 Cup Crisco shortening
1 Cup Sugar
1 Cup Light Molasses
1 tsp. Baking Soda
1 Tablespoon Hot Water
5 to 6 Cups Flour
1 tsp. Cinnamon
1 tsp. Nutmeg
1/2 tsp. Ginger
3/4 Cup Finely Ground Almonds

Cream together the butter, Crisco, and sugar.
Add molasses and the baking soda which has
been dissolved in 1 T. hot water, mixing thoroughly.
Sift spices with half of flour.
Add finely ground almonds (Almonds run through a blender).
Add to butter-molasses mixture.
Add remaining half of flour, mixing completely, to make a stiff dough.
Divide into 2 or 3 portions, wrap and refrigerate overnight.
Shape with wooden speculaas molds*, place on lightly greased cookie sheets, and bake at 350 degrees for 7-10 minutes until starting to brown.
When cool, store cookies in an air-tight container.

*This recipe can also be sliced and baked as refrigerator cookies or made into cut-outs.
Honey Speculaas [Spekulatius] Cookies
[As modified by Anne L Watson, BAKING WITH COOKIE MOLDS]
Traditional (e.g. "windmill") cookies of Holland

1 cup (225 grams) unsalted butter or margarine
1 large egg
1/2 cup (120 milliliters) honey
1 tablespoon milk
1 teaspoon almond extract
1/2 cup (110 grams) firmly packed light brown sugar - See Notes
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
About 4 1/2 cups (630 grams) all-purpose flour (plain flour)
     Optional: sliced almonds for use on baking sheet,
      milk for brushing cookie surfaces before baking.

1- Melt the butter and set aside.
2 - Beat the egg in a large bowl until yolk and white are fully mixed.
3 - Stir the honey, milk, and almond extract.  Add to the egg and beat until well mixed.
4 - Mix the brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.  Add to the egg mixture
and beat until well mixed.  
5 - Add the melted butter slowly and beat until well mixed.
6 - Add flour slowly until the mixture is solid enough to knead.
7 - Transfer to your work surface and knead in more flour to make a soft, and only slightly sticky dough.
8 - Wrap or cover the dough and refrigerate for up to 1/2 hour - until firm but still flexible.
9 - Repeatedly fill the mold cavity (such as windmill above) and transfer cookie shapes to a baking sheet.
10 - Refrigerate the baking sheet of cookie shapes while you preheat the oven to
 350 degrees F. (or lower - especially for thick cookies).
11 - Bake for 10-15 minutes or until the cookies are slightly browned at the edges.

Notes: Brown sugar should be firmly packed when measuring,
but sift to remove lumps before adding to cookie dough.
"Hi Gene, Just finished makng a batch of Windmill shaped Speculaas cookies.
 They turned out great!
I used rice flour instead of the powdered sugar to dust the mold.  My mother would have been so proud of me for such success.
Cynthia K., NJ"
Above Photos by Luc Longin of Belgium ~
showing the use of his old speculaas board.
Audrey Overmere's "Belgian Butter Cookies"
for those not using a cookie mold:

1 Cup Brown Sugar
1 Cup Granulated White Sugar
3/4 Lb. Melted Butter (not margarine)
3 Eggs
4 1/2 Cups of Flour
2 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1 Cup Ground Black Walnuts

Mix all well - refrigerate for 2 hours.  [I usuallly make long rolls and refrigerate them overnight - Slice and mold and bake next day].

Bake Cookies at 350 degrees until done (approx. 20 minutes). 

Fresh spices are 
the key to good
tasting cookies!

We grind ours
from cinnamon sticks and bake it in the oven at 210 degrees until dry.  We use a high speed spice (coffee)
mill.  In fact, we grind all our spices fresh - we never buy preground spices.   
                       Cynthia K.
Hand Carved Picture-Cookie Molds
Speculaas (Spekulatius) Cookie Recipes

Hand Carved Picture-Cookie Molds
Speculaas (Spekulatius) Cookie Recipes

This page was last updated: July 1, 2021
HOBI Cookie Molds
13 Oct '10:  "I am getting ready for my 4th year of making Speculaas.  The boards I purchased from you are great, and the tricks you provided in the booklet are a lifesaver - following instructions has allowed me to produce perfectly molded cookies right from the start!  Your molds are so much better than anything I see in the shops."  Cassandra