Spice Mix for Cakes and Dutch Spiced Cookies (Speculaas) PURE

Spices (cinnamon, coriander, nutmeg, cloves, ginger, cardamom), orange peels.


Vegetarian: YES

Vegan: YES

Gluten Free: YES

Nut Free: YES

Any product bearing our PURE label has been developed to contain no declarable allergens, no MSG, no phosphates, and a minimum amount of salt.


More information on PURE

For those of you who can’t get enough speculaas cookies. This full-sized catering pack will definitely last you a while!
Cinnamon, nutmeg and cloves…what’s not to love at this time of year?

Contents: 430g

Usage: To taste


In stock


Disclaimer: Although great care & due diligence has been taken to avoid cross-contamination, our products are produced in a factory that handles allergens. If you have allergies and would like further information about the measures Verstegen Spices & Sauces are taking on the issue of allergens including nuts, please contact our customer support team.


Ingredients: 150g butter 125g soft brown sugar 1g salt 10g Verstegen mix for spiced cookie 200g self-raising baking flour 2ml milk 50g shaved almonds Preparation: Cream together the butter, sugar and salt, then add the milk. Mix the flour with the Verstegen mix for spiced cookies , seive the flour and cookie spices into the creamed butter , start by whisking at a low speed and slowly take it to a higher speed. Let the dough rest in a cool place for at least an hour, preferably over night. Cooking intructions: Roll the dough to a thickness of 1 cm and cut cookies. Put the cookies on a greased baking tray. Sprinkle the cookies with almond shavings and place the tray in the centre of a pre-heated oven. Bake the cookies for 20-22 minutes at 210°C

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