Back سبيكولوس Arabic Spekulaas Breton Spekulatius Czech Spekulatius German Spekulaco Esperanto Spéculoos Spanish Speculaas Basque اسپکولاس Persian Speculaas Finnish Spéculoos French
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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: [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 cinnamon, nutmeg, clove, ginger and cardamom. They are usually flat and are often moulded to carry certain traditional images. Historically it was popular to eat speculaas around the feast of St. 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 stuffed speculaas (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 area's in Luxembourg, northern France, and in the west of Germany (Westphalia and the Rhineland).[3][4] 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.[5]
- ^ 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.
- ^ "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.