Speculaas refer to a special variety of cookie made and served during St. Nicholas' celebrations that fall on December 5th and 6th in Belgium and Netherlands. The name of the cookie is derived from the Latin workd speculum meaning mirror as the the cookies are mirror imprintations of the molds in which they are baked. Another belief claims that the term was derived from the Dutch term for spice –Specerij. The cookie or biscuit is thin crusted, light brown colored, containing religious imagery on the top and powdered sugar for the topping along with shaved almond slices.
The speculaas born in Netherlands were revealed to North America, by Dutch migrants precisely in the Eastern Coast of North America in the 17th century. There is also an assumption that the English term cookie is obtained from the Dutch term for cookie –koekje prevalent during the time of speculas. A baker called Antonie Deplée from Hasselt in Belgium obtained a license to make Hasselt speculaas referred as a type of almond bread called speculation which he sold locally as well as abroad.
Speculaas incorporates many spices besides raising agent, white flour, brown sugar and butter. The spices commonly used for making speculaas include- nutmeg, ginger, cloves, cardamom, cinnamon and white pepper. Dough comprising of flour mixed with raising agent, butter, sugar and spices is prepared and left in a cool place overnight. Thereafter the chilled dough is shaped into balls, flattened and placed on the cookie sheet leaving some space in between. Powdered sugar and sliced almonds are sprinkled on the laid raw cookies and allowed to bake in the oven until they turn brown in color.
· The dough of Speculaas is prone to raise less although the Belgian and Dutch varieties are included with baking powder and light brown or beet sugar.
· The German variations Spekulatius are made using baker's ammonia as rising agent.
· In the Australia, New Zealand and United States, speculaas are commonly available in stores called Dutch Windmill cookies.
· Springerlie is a thicker Christmas cookie with the flavor of anise from Germany.
· Another cookie called Spekulatius from Germany, traditionally made and had in Rhineland and Westphalia during Christmas is a similar cookie with the same origin. Spekulatius make use of baker's ammonia as raising agent.
· The Belgian and Dutch varieties include light brown or beet sugar as well as baking powder when baking. The Belgian varieties almost donot include spices and are called speculoos.
There was an ancient fancy tradition in Holland where Speculaas made in shapes of windmill, male, logs or female dolls called vrijers or lovers were gifted by Young men to their sweetheart and if the cookie was accepted, it meant consent of love.
Speculaas are traditionally served during the feasts on the eve of St. Nicholas celebrations. Once removed from the oven, the cookies must be stored in airtight containers.