Your regular speculaas is a fairly dainty thin rectangle with a picturesque image of a windmill pressed into it. Now not many people have the wooden plates that you use to get that typical impression in the speculaas. Which is why speculaas brokken are a much more viable option to make yourself. Speculaas brokken are the thicker, more heavily spiced and darker brother to regular speculaas. You bake a gigantic slab of it and break it off in dunkable chunks.
- 250 g flour
- 175 g dark brown sugar
- 100 g room temperature butter
- 20 g speculaas spices, recipe here.
- 1 heaped teaspoon baking powder
- 4 tblsp milk
- big pinch of salt
Add all the ingredients together in a bowl and knead until everything is combined. If the mixture is too dry then you can add an extra spoon of milk. It is perfectly normal if there are still sugar granules in the dough, this only adds to the crunchiness.
Wrap the dough in clingfilm and let it rest in the fridge. Arguably it is best to let the dough rest overnight, but who has time for that. 2 hours works for me.
Take the dough out of the fridge and let it warm up for about 5 minutes. Now roll out the dough into a big slab. The slab should be a little thicker than 1 cm, or about the thickness of your pinky.
Preheat your oven to 180 c. Put the dough on a piece of baking parchment on a baking tray and bake for 30 minutes. Let the slab cool on a baking rack until it goes crunchy. Break off portions of whatever size you desire.