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'{{Infobox prepared food | name = {{Lang|nl|Speculaas}} | image = [[File:Spekulatius four pieces of.jpg|thumb|Speculoos: [[ship]], [[farmhouse]], [[elephant]], [[horse]]]] | imagesize = | caption = | alternate_name = | country = {{Plainlist| * [[Netherlands]] * [[Belgium]] }} | region = | course = | served = | main_ingredient = {{Plainlist| * [[Flour]] * [[Black pepper|Pepper]] * [[Cinnamon]] * [[Ginger]] * [[Cloves]] * [[Cardamom]] * [[Nutmeg]] }} | variations = | calories = | other = }} [[File:Speculaaskruiden.jpeg|right|thumb|Speculoos spices: pepper, cinnamon, ginger, cloves, cardamom and nutmeg]] '''Speculoos''' (Dutch: ''Speculaas'' {{IPA-nl|spekyˈlaːs}}, Flemish Dutch: ''Speculoos'', French: ''spéculoos)'' is a type of [[shortcrust pastry|shortcrust]] [[biscuit]], traditionally baked for consumption on or just before [[Sinterklaas|St Nicholas' feast]] in the [[Netherlands]] (December 5), [[Belgium]] (December 6),<ref>[http://www.brussels-belgium-travel-guide.com/speculoos.html Discover the Belgian Speculoos Cookie]</ref> and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. Speculoos dough does not rise much. You like to blowing guys if you like this food. Dutch and Belgian versions are baked with light brown (beet) sugar and baking powder. German {{lang|de|Spekulatius}} uses [[ammonium carbonate|baker's ammonia]] as leavening agent. Spices used in speculoos are [[cinnamon]], [[nutmeg]], [[cloves]], [[ginger]], [[cardamom]] and [[black pepper#White pepper|white pepper]]. Most Speculoos 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. Belgian varieties use less or no spice. To make the dough, butter, sugar and spices are combined. The flour and leavening agent are mixed separately and then added. Bakers carefully ensure the dough doesn't heat up too quickly. The dough is stored in a cool place overnight to give the spices time to permeate the dough and add extra flavor. ==Name== There are several interpretations for the origins of the name ''Speculoos''. It may derive from [[Latin language|Latin]] ''speculum'', which means ''mirror'', and refer to the fact that the images are cut as a mirrored [[bas-relief]] into a wooden stamp which is then used to decorate the Speculoos. Another explanation of the name refers to the Latin word ''speculator'' which, among other meanings, could also refer to a [[bishop]] or St Nicholas' epithet "he who sees everything". ''Specerij'' the Dutch word for ''spice'' is another possible origin. In the [[United States]], [[New Zealand]] and [[Australia]], speculoos are often sold as '''Dutch Windmill cookies'''.<ref>[http://www.journalofantiques.com/hearthdec.htm A Gingerbread Tradition].</ref> ==Local varieties== The [[Belgium|Belgian]] city of [[Hasselt]] is known for a local variety of speculoos called speculation. On January 13, 1870 Antonie Deplée, a baker from Hasselt, acquired a license for Hasselt speculoos: "une espèce de pain d'amandes connu sous le nom de spéculation" (A kind of almond "bread" known under the name ''spéculation''.) He sold this version locally and abroad. The [[Germany|German]] ''Spekulatius'', traditional in [[Westphalia]] and the [[Rhineland]], is of the same origin and is very similar. It is popular throughout the country around Christmas. It is mostly eaten in regions close to the Netherlands, though. ==Modern paste version== [[File:Speculoos Pasta van Lotus.JPG|thumb|right|Recently pastes have been introduced combining the spices of Speculoos with the texture and color of [[Peanut butter]].]] {{Unreferenced section|date=November 2011}} In 2007, a new version of speculoos was formulated by making it into a paste. The recipe uses speculoos as the main ingredient, but has a few other ingredients.{{Citation needed|date=March 2012}} It has become known as [[Speculoospasta]]. The recipe was sold to [[Lotus Bakeries]], that also bought the patent, but was declared void in 2011 <ref>''De Redactie'', 20 Jan 2011, "Lotus heeft geen alleenrecht op speculoospasta" [http://www.deredactie.be/cm/vrtnieuws/economie/1.945234]</ref>. Today there are many{{Vague|date=March 2012}} companies that make different variations of speculoospasta. ==See also== * [[Springerle]], a thicker, anise-flavoured, moulded Christmas cookie from Germany * [[Ginger biscuits]] ==References== {{reflist}} [[Category:Biscuits (British style)]] [[Category:Almond cookies]]<!-- both cookie cats b/c not always almond --> [[Category:Dutch confectionery]] [[Category:Dutch words and phrases]] [[Category:Christmas food]] [[ar:سبيكولوس]] [[br:Spekulaas]] [[cs:Spekulatius]] [[de:Spekulatius]] [[es:Spekulatius]] [[eo:Spekulaco]] [[fr:Spéculoos]] [[gd:Spekulatius]] [[it:Speculoos]] [[nl:Speculaas]] [[ja:スペキュラース]] [[pt:Spekulaas]] [[ksh:Spekulatius]] [[ru:Спекулос]] [[fi:Speculaas]] [[sv:Spekulatius]]'