Dutch and Belgian versions are baked with light brown (beet) sugar ( cassonade sugar ) and baking powder. You can also use dark cannonade sugar so that the speculaas is darker in colour. Normally, we use speculaas spices, a blend of spices because it is more easier to use. We can buy that in 20 gr sachet in Dille & Kamille. That is a cook shop , their shops are located in many cities in The Netherlands & in Belgium. Their website is www.dille – kamille.be
You can read it in French & in Dutch. Most Speculaas versions are made from white flour, brown sugar, butter and spices. Some varieties use some almond flour and have slivered almonds embedded in the bottom.
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Sophies Foodie Files
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