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  • 12
  • Easy
  • 15 minutes
  • 30 minutes


  • 345 g butter, cubed
  • 100 g brown sugar
  • 220 g cake flour
  • 1/2 t bicarbonate of soda
  • 1/4 cup milk
  • 2 t ground cinnamon
  • 1/4 t white pepper
  • 1/4 t salt
  • 1/2 t ground nutmeg
  • 1/2 t ground cloves
  • 1/4 t ground ginger
  • 50 g whole almonds (unpeeled)
  • 100 g whole blanched almonds
  • 50 g flaked almonds

Cooking Instructions

1. Preheat the oven to 180°C and line a 30 x 25 cm baking tray with baking paper.
2. Cream the butter and sugar until light and fluffy, then add the milk and dry ingredients, except the almonds. Bring together to form a dough.
3. Roll out between two pieces of baking paper to a thickness of 1⁄2 cm.
4. Decorate with almonds and bake for 30–45 minutes. The cookie should be golden brown and crispy when cooled.

Find more biscuit recipes here. 

Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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