Preparing traditional and tasty pastries often brings the challenge of finding the right balance of spices. Ready-made mixtures sometimes lack the depth and authentic flavour you are looking for in your bakes, meaning the result does not meet your expectations. With the Jacob Hooy Speculaas Spice Mix Authentic Blend, you bring the classic, warm scent and flavour into your home that perfectly matches your conscious lifestyle. This carefully composed blend supports your creativity in the kitchen and helps you to effortlessly put the most flavourful creations on the table for the whole family.

Key benefits

• Rich and authentic flavour experience through a traditional selection of high-quality spices.
• Versatile application in both classic speculaas recipes and modern, creative bakes.
• Large 1 kg pack offers enough content for frequent use in the active kitchen.
• Carefully composed by Jacob Hooy, a respected name in the field of natural ingredients.

How it works

The power of this speculaas mix lies in the harmonious ratio of the selected spices. Warm notes of cinnamon and nutmeg are combined with the sharpness of ginger and the depth of cloves and mace. These ingredients enhance each other's aromatic properties as soon as they are heated. By incorporating these spices into your bakes, you naturally add character and warmth to your daily routine, without unnecessary additives.

Composition

Product	Jacob Hooy Speculaas Spice Mix Authentic Blend
Content	1 kg
Brand	Jacob Hooy
Category	Dried spices

Ingredients

Cinnamon, nutmeg, cloves, allspice, ginger, coriander seed, mace, cardamom.

Usage & Dosage

Requirements for speculaas biscuits or speculaas chunks: 500g self-raising flour (or 500g flour and 5 tablespoons baking powder), 325g butter, 225g brown caster sugar, 30g peeled or flaked almonds, 20g speculaas spice mix, 1 teaspoon salt, 1 egg. Mix the flour (or flour with baking powder), sugar, speculaas spice mix and the salt. Then add the butter and knead the whole until a smooth ball of dough is formed. Place this in the fridge for 1 hour. For speculaas biscuits: roll out the dough on a buttered speculaas mould and fill the figures. Cut away excess dough. Optionally press flaked almonds on top. Turn the mould over onto a buttered baking tray. For speculaas chunks: roll out the dough to a thickness of 1cm and place on a buttered baking tray. Optionally press in peeled almonds and brush the top with a beaten egg. Place the baking tray in a preheated oven, temperature 150-170 degrees (gas oven setting 2 or 3), for 20-25 minutes for the speculaas biscuits and 45-50 minutes for speculaas chunks.

Safety & Disclaimer

Store in a dry and sealed place.