Speculoos
Type of biscuit
From Wikipedia, the free encyclopedia
Speculaas or speculoos is a biscuit with origins in the historical region of the Low Countries (modern-day Belgium and the Netherlands).[1]
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Speculaas dolls of Saint Nicholas, with traditional wooden speculaas molds | |
| Type | Biscuit |
|---|---|
| Course | Snack |
| Associated cuisine | Belgian cuisine; Dutch cuisine |
| Serving temperature | Room temperature |
| Main ingredients | Wheat flour, sugar, cinnamon; Speculoos: sugar syrup; Speculaas: granulated sugar, cloves, nutmeg, cardamom, white pepper; sometimes mace, ginger, coriander |
| Variations | Biscuits: thin biscuits; molded figures; chunky speculaas (thicker biscuits); stuffed speculaas (filled with almond paste); bread toppings: speculoos spread; schuddebuikjes (small speculaas crumbs) |
| Other information | Regional terminology and spice mixtures differ; see Terminology section |
In the Dutch language, producers and vendors of these biscuits usually distinguish between two primary variants: speculaas [speːkyˈlaːs] ⓘ refers to the more traditional variant, made with a mix of various spices, which is nowadays most popular in the Netherlands; speculoos [speːkyˈloːs] ⓘ refers to a Belgian variant that omits the traditional spices in favour of sugar for flavour, and which is nowadays the most common variant in Belgium and worldwide.[2][3][4] In common parlance these distinctions are not always made as strictly, with many Flemish people using the term speculoos to refer to both.[5]
Also in French there is usually no distinction made, with the term spéculoos [spekylos] being used for both variants. In German, local variants similar to Dutch speculaas are known as Spekulatius [ʃpekuˈlaːtsi̯ʊs] ⓘ, whereas Belgian speculoos is instead sold as Karamellgebäck ("caramel cookies").
In the 21st century, Belgian caramelized speculoos has become increasingly well-known worldwide by the commercialized name Biscoff (/ˈbɪs.kɒf/ BISS-koff), produced by Lotus Bakeries.
Etymology
The Dutch name speculaas evolved from the older form speculatie (speculation), used to mean "desire" or "pleasure". Originally, speculatie described fine baked goods, appealing to sophisticated tastes. Over time, this term developed dialectal variations like speculacie and speculasie, in which later the ie-suffix was erroneously interpreted as diminutives—eventually resulting in the non-diminutive form known today as speculaas.[6][7]
The Belgian term speculoos is thought to derive from a Brabantian dialect pronunciation. Another theory for the name is that, because it omits the traditional spices, the -laas was changed to -loos, which means "without".
History
Its exact origins of speculaas are not precisely established, but it is generally considered to have originated in the 17th century in Flanders, then part of the Spanish Netherlands.[8] The use of spices such as cinnamon, nutmeg and cloves, imported from Asia by Dutch traders from the 17th century onwards, is often cited in support of this origin. The use of cassonade has also been linked to techniques developed by Dutch colonists in the Antilles, documented from 1654.[9]
Food historian Pierre Leclercq has suggested a possible connection with the Italian mustacciuoli, a spiced biscuit that may have influenced similar preparations. A related recipe appears in 1604 in L’Ouverture de cuisine by Lancelot de Casteau, indicating the presence of spiced biscuit recipes in the region in the early 17th century.[9][10]
History of Belgian caramelized speculoos
From the early 20th century onwards, industrial production contributed to the wider distribution of speculoos. This development was particularly significant in Flanders, where companies such as Lotus Bakeries, Vermeiren Princeps and Delacre expanded production. Industrialisation contributed to its widespread international popularity, while also altering its composition, shape, and texture. Increased sugar content and the use of vegetable oils resulted in a softer biscuit. At the same time, patterns of consumption changed: the large speculoos traditionally shared within families was gradually replaced by smaller, individually wrapped biscuits commonly served with coffee in restaurants and cafés.[9]
In the 21st century, changing dietary habits, a growing preference for healthier food (including reduced sugar and fat), and a demand for innovation have led artisans to develop variations on the traditional biscuit, such as gluten-free, whole grain, and flavoured varieties. At the same time, speculoos has remained a popular confection and has increasingly been incorporated into gastronomy, where it is used to enhance a range of culinary preparations.[9]
In 2020, the Lotus Bakeries group announced that it would rename its best-known product “Biscoff” from 2021 onwards, aligning it with the branding already used outside Belgium, France, and the Netherlands. The decision generated significant public debate within Belgium[9][11][12] and contributed to speculoos being added do the Inventory of Intangible Cultural Heritage in Brussels[13] on 4 December 2020.[9] Reactions reported in the media reflected concerns about preserving the traditional name, with figures such as Capiau and Brabanders expressing regret over the change and emphasising the importance of retaining the term “speculoos.”[13]
Variants
Traditional spiced speculaas
The most traditional variants of speculaas are usually flat, crisp, spiced biscuits that are moulded to carry certain traditional images. They contain speculaas spices, which are a mix of cinnamon and other spices such as nutmeg, clove, ginger, cardamom and black pepper — the actual spice mix varies by region and manufacturer.[14][15]
Historically it was popular to eat speculoos around the feast of Saint Nicholas (Dutch: Sinterklaas). The oldest sources on speculas also mention weddings and fairs. However, it has become normal to eat speculaas all year round, especially with coffee or tea, or with ice cream.
Apart from Belgium and the Netherlands, traditional speculaas is also well known in adjacent areas in Luxembourg, northern France, and in the west of Germany (Westphalia and the Rhineland).[16][17] Speculaas gained popularity in the former Yugoslav countries, where it is manufactured by the Croatian food company Koestlin.[18] The cookie can also be found in Indonesia and is usually served there at Christmas or on other special occasions.[19]
Dutch speculaas produced for souvenir shops or the foreign market are most commonly made in the shape of a windmill, and are often sold as "Dutch windmill cookies".
Belgian caramelized speculoos
Modern Belgian speculoos omits the traditional spices in favour of caramelized sugar for flavour. It originates in the early 20th century as a cheaper alternative to traditional speculaas, because at the time spices were less wide available and more expensive in Belgium compared to the Netherlands.[2] Within Belgium it has largely replaced its more traditional counterpart, and has developed its own artisanal traditions, which have been added to the Inventory of Intangible Cultural Heritage in Brussels.[9]
Maison Dandoy, founded in 1829 in Brussels and established near the Grand-Place in 1858,[9][20] is among the oldest still-operating producers of speculoos.[9][21] The company continues to produce the biscuit using traditional wooden moulds, especially during festive periods.[9]
Other Dutch and Belgian variants
Variants of speculaas include "stuffed speculaas" (Dutch: gevulde speculaas), a kind of shortcrust pastry made with speculaas spices and stuffed with almond paste, and thicker speculaas chunks (Dutch: speculaasbrokken). In the Netherlands they are commonly sold in the months leading up to Sinterklaas festivities in late November and early December.
German variants
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While traditional speculaas is most common in Germany (also known as Gewürzspekulatius, "spiced speculaas"), other variants also exist, made with the same cookie molds but from different types of dough. Mandelspekulatius ("almond speculaas") has fewer spices and is flavored with almond flour and almond shavings on the back. Butterspekulatius ("butter speculaas") has no spices and added butter.
Other speculaas-based products
Kruidnoten
Kruidnoten are hard cookie-like confectioneries made from speculaas dough, roughly the size of a coin and shaped as a flattened hemisphere. They are traditionally associated with Sinterklaas festivities and commonly eaten in Belgium and the Netherlands.
Speculoos spread
Workers in the Low Countries traditionally made a sandwich in the morning with butter and speculoos or speculaas biscuits. This took on a spread-like consistency by lunchtime.[22] In 2008, two competitors entered a contest on the Belgian television show, The Inventors (de Bedenkers), with a spread made from Belgian speculoos cookies[22][23]—Els Scheppers, who reached the semi-finals, and the team of chef Danny De Mayer and Dirk De Smet, who were not selected as finalists. Spreads made from crushed speculoos biscuits went into production by three separate companies and became popular.[citation needed]
By 2007, several Belgian companies began marketing a speculoos paste, now available worldwide under various brands and names: as Speculla, Cookie Butter, and Biscoff Spread. As a form of spreadable speculoos biscuits, the flavour is caramelized and gingerbread-like, with a colour similar to peanut butter[24] and a consistency ranging from creamy to granular or crunchy. The spread consists of 60% crushed speculoos biscuits and vegetable oils.[24][22] In the United States the grocery chain Trader Joe's sells its own brand of cookie butter and cookie butter ice cream.[24]
Schuddebuikjes
Schuddebuikjes are a popular product by the Dutch bread producing company Bolletje, consisting of tiny round pieces of speculaas that are meant to be sprinkled on top of buttered bread.
