Speculaas are thin and crispy Dutch cookies. They’re great with cup of tea, but they can sometimes be a bit too buttery/greasy though. They’re made with a special mix of spices that is similar to ginger bread mix: 8 parts cinnamon, 2 parts nutmeg, 2 parts ground cloves, 1 part white pepper, 1 part ground ginger and 1 part cardamom. I found a ready-made speculaas-mix so I decided to make my own cookies (using whey protein of course!).
Ingredients (for 8 small biscuits):
– 4 tbsp whole wheat flour
– 2 tbsp vanilla whey protein
– 1 tsp speculaas spices (you can easily substitute pumpkin pie spices)
– 1 tbsp coconut oil
– 1 tbsp honey or low-carb syrup
– 1 tbsp water (optional if your dough is too hard)
Mix all the ingredients together in a large bowl. It’s normal for the dough to be kind of sticky, but you should be able to make a ball out of it.
Put the dough on a piece of non-stick parchment paper on a large baking sheet. Put another piece of parchment over it. Roll out dough using a rolling pin directly on the piece of parchment. Take the piece of parchment off and cut rolled dough using a cookie cutter.
Bake for 10 min at 200 or 180 degrees Celsius depending on cookies thickness.
Nutrition facts per cookie: 52 kcal, 2.6 g protein, 6.4 g carbs, 1.1 g sugar, 1.8 g fat, 0.9 g fiber.