Especially for <a href="http://www.chocolateandzucchini.com">Clotilde</a>, some recipes in English...
Cut up 150g of butter in 200g of flower (with 5g of baking powder). Add 125g brown sugar, 1 teaspoon of salt, 1 tablespoon of milk or water, and 10 g of speculaas spices. Mix it all up quickly to a smooth dough.
You can (if you wish) mix in 50-100g of chipped almonds and/or let the dough rest for a night to allow it to absorb the flavours of the spices.
Dust the speculaasform with flower, push the dough into the figures en cut away the excess dough with a knife. Knock the dough out of the form. Lay it on a buttered baking tin, and allow the speculaas to bake evenly light brown in a medium hot oven.
Speuclaas II (thick slices)
Prepare a dough as in the first recipe, but diminish the butter to 100g, and use 2 tbsps of milk. Put the dough on a greased baking tin as a layer of 1cm thick. You may add some halved almonds if you like. Put it in a slow moderate oven for 45-60 minutes. Let it cool down, and break the speculaas in big pieces.
Sift 250g of flower with 1 tsp of baking powder. Mix it with 150g of brown sugar, 1,5 tbsp of speculaasspices and a small tsp of salt. Add 175g of butter and, together with 1,5tbsp of milk, mix it to a smooth dough. Let it rest for a night. Roll it out to a thickness of 5mm, and cut in to equal pieces.
Transfer one part onto a greased baking tin. Grease with some egg and cover it with 350 g of almond spice.
Roll this out, and grease with egg again. Cover it with the second layer of dough and push some halved almonds in. Bake it for 40minutes in a moderate oven.
Let it cool down a bit, then turn the baking tin over and remove the speculaas carefully. When it has cooled down completely, cut it into equal pieces.
Source : HAITSMA MULIER-VAN BEUSEKOM. Culinaire encyclopedie. Amsterdam/Brussel, Elsevier, 1957