Speculaas
Today, Speculaas is a topic of great relevance and interest to a wide spectrum of the public. The importance of Speculaas has become increasingly important in the social, cultural, academic and scientific spheres, generating debates and reflections around its implications and repercussions. From different perspectives and approaches, various aspects related to Speculaas, its origins, evolution and its impact on current society have been addressed. In this article, we will delve into the exciting world of Speculaas, exploring its different dimensions and analyzing its relevance in the current context.
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| 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: speculaas, French: spéculoos, , German: Spekulatius) is a type of spiced shortcrust biscuit baked with speculaas spices originated from the County of Flanders territory in present-day Belgium, France and the Netherlands.
Speculaas biscuits are usually flat and are often moulded to carry certain traditional images (see image on the right). They are particularly popular around the feast of St. Nicholas (Dutch: Sinterklaas). The oldest sources on speculaas also mention weddings and fairs. In recent decades, however, it has become normal to eat speculaas all year round, especially with coffee or tea, or with ice cream.
Speculaas is primarily made and consumed in Belgium, France and the Netherlands, as well as in Luxembourg and the German regions of Westphalia and Rhineland. It is also highly popular in the former Yugoslav countries, where it is manufactured by the Croatian food company Koestlin. The cookie can also be found in Indonesia where it is known as spekulaas or spekulaaskoekjes, and usually served at Christmas or on other special occasions.
See also
- Cookie butter – Food paste made from speculoos cookie crumb
- Ginger snap – Biscuit with ginger flavor
- Kruidnoten – Dutch sweets
- Springerle – German biscuit
References
- ^ Beelen, H.; Sijs, N. van der. "Speculaas - (gekruide koek)". Onze Taal (in Dutch): 2013–2021 – via etymologiebank.nl.
- ^ Larousse gastronomique (in French). Larousse. 2000. ISBN 978-2-03-560223-7.
- ^ "Resep Kue Zaman Penjajahan Belanda". i idntimes. Retrieved 26 May 2020.
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