How to Make Speculaasbrokken for a Dutch Holiday Feast: Chunks of Thick And Crunchy Speculaas.

[@ToinesKitchen]

I completely forgot to say at what temperature you should bake this. Please use 170ºC (340º F)

[@patsybotbyl5198]

When I met my husband 32 years ago this is the first Dutch treat he introduced me to and it's still my favorite, always get them from Ramaker's in Canada but now I'm going to try and make them. thanks for sharing

[@ransom68]

What a great recipe Toine. I'm going to make it for Christmas in Australia.

[@cussina6431]

Lekker hoor!

[@hollish196]

I make these every year. They are my favorite winter cookies.

[@SheiladHaene]

Lekker❤❤❤

[@tomg5516]

Glad you're back! I loved your videos.

[@zaynfamily]

30 big like 👍 Wao it’s amazing and wonderful project looks great 😊

[@marianvandenmeydenberg]

Heerlijk!! Ik heb al twee keer pepernoten gebakken de laatste week! Amerikanen love them, too!!

[@flyingDman]

Thank you Toine! Speculaasbrokken - particularly this time of year - indeed bring back a lot of fond memories.

[@tinavanmoorsel2078]

Love them

[@edsteenhorst6484]

Hartstikke Goed!

[@mikkikas6821]

What?! I love "windmill cookies!"😊 some use to be Santa Claus shaped. They make great coffee dunkers! I shall have to try and make your recipe. If i can make it then i won't have to buy it. 😊 Thankyou!

[@peter-fuppe-fuchs]

Oooh jummy 😋🤤🤤🤤🤤🤤

[@hashbrown777]

Eyyyyy a video where someone actually says it! 0:45 if anyone wants to know how to pronounce

[@realgirl2704]

You could roll out the dough on the paper and then easily transfer it to the cookie sheet. 😊

[@ToinesKitchen]

Smart! Will try that next time.

[@oranjeguy1]

Bedankt! Ziet er heerlijk uit, ga het meteen maken! Great to have my childhood memories rekindled.

[@ahellinga1]

Bedankt voor de upload van deze video. Was ff zoeken naar de bak temperatuur maar ik neem aan dat deze 170 graden Celsius is omdat je de oven ook tot deze temperatuur hebt voorverwarmd. 😊

[@ToinesKitchen]

Ja, inderdaad 170C

[@heatherd212]

🇨🇦 A suggestion. Roll on the parchment paper , transfer to the pan would be easier 😉

[@ToinesKitchen]

Thanks for the tip!

[@MrSbade]

Great video as always. Love Speculaasbrokken. Prettige Sinterklaas dagen.

[@ToinesKitchen]

Thanks! It's my favorite time a year!

[@Bas-G]

We are very happy that you're back! This was very high on my wish list. Can you do Kruidnoten next? The little round scraggly ones.

[@ToinesKitchen]

Thanks!! Here's my kruidnootjes recipe: kzbin.info/www/bejne/mna4fHSDr9GKp9ksi=WPB7psRWeN9lkWYo

[@arunapeeters4262]

How can you keep crunching on the cookies!? Haven't you heard of sharing? So, how about fast posting some! Anyway,it looks so delicious 😋 I'm definitely going to make it for myself and nothing for you! Thank you for sharing your recipe ☺️

[@ANGELADESOUZALIRADESOUZALIRA]

Uma delícia!!!!!!! Sou da cidade do Recfe, Estado de Pernambuco Brasil. Nos somos tupiniquim PE/HOLANDA, meu quinto avô veio, da HOLANDA, em janeiro de 1.500 na caravana do espanhol Vincent Pizon para desbravar as terras do "Novo Mundo", após a 1° missa realizada em terras brasileiras, durante ca madrugada, e mais centenas de Holandes, abandonaram o navio espanhol e adentraram mata a dentro, fugindo da condição de colonos da Espanha. Assim, comecou a colonização e miscigenação, e também a nossa deliciosa culinária de fusao (tupiniquim PE/HOLANDA) em terras brasileiras. Do meu 5° avô até o meu avó todos era holandeses casados com indias(minha bisavó era india, minha avó, minha mãe e eu somos mamelucas(Tupi/HOLANDA). Meu avó holandês fazia questão de lembrar, todos os dias das nossas vidas,"NOS SOMOS HOLANDESES". Hoje eu tento passar para meus sobrinhos a nossa cultura, para que eles não esquecam nunca a nossa origem. Todo ano no mês de dezembro faço speculaas, gevuld speculaas, olibolen, gevuld coock, dueto holandese e o vla para comemorar o dia de São Nicolau(Sinterklass), no natal e no Ano bom). Faço questão que metade de nós tem um Rei e na outra metade, carregamos o sangue dos verdadeiros donos desta terra "O ÍNDIO BRASILEIRO" Vamos conversar sobre este assunto no Zap. Que o Senhor vos abençoe ilumine e vos guarde e esteja sempre em vossas companhia!!!!!!! Que o Senhor vos cubra de bênçãos e muita saúde e paz e prosperidade🙏🙏🙏🙏🙏🙏🙏

[@ToinesKitchen]

Obrigado! Manter viva a cultura do seu patrimônio nas próximas gerações é muito importante!

[@KATIE8700000]

Could you use this recipe in those spekulaas wooden molds, would it work ok?

[@ToinesKitchen]

Mostly. Cooking times will change.

[@petervanes3267]

Nice one! I didn't see how much milk was needed? 50ml?

[@ToinesKitchen]

Yes, correct

[@yanaa1964]

Wat leuk om u terug online te zien. Wel heb ik meteen een vraag. De (elastische) bandjes op de uiteinden van de deegroller waar kan ik die kopen en hoe worden ze genoemd. Want dat is een absoluut geweldig hulpmiddel

[@ToinesKitchen]

Dankuwel. Ik weet niet of je die apart kan kopen, ik heb ze samen met de deegroller gekocht: amzn.to/3GpNd4u

[@nlpascal]

The correct way of mixing is. Put the cold butter with the sugar in the bowl and cream it with the paddle until the mixture gets lighter. Add the speculaas kruiden. Mix. Add the milk. Mix. Add the flour and pinch of salt. (To make self rising flour add 3 teaspoons of baking powder to 350 grams of all purpose flour.) Mix in the flour until it just comes together as a dough. Do not over mix. You do not want to develop gluten. Rest in fridge. Shape and bake.

[@DutchAlaskagirl]

Thanks. I was just wondering what the conversion rate was to make the self rising flour, since I have to use gluten free flour

[@grafduke7485]

Does it help to preheat the butter in the microwave before pouring it in the bowl?

[@ToinesKitchen]

You actually want it to be chilled butter.

[@grafduke7485]

@@ToinesKitchen OK toppie! Maar als het verhit is mengt het stukken makkelijker

[@willymckay6115]

what does the heavy cream on top of the speculaas do?

[@ToinesKitchen]

Gives it a bit of a sheen, without the "skin" that an eggwash creates.

[@willymckay6115]

thanx, good to know@@ToinesKitchen

[@DutchAlaskagirl]

I have been meaning to try make a gluten free version of this. I keep forgetting 🤣

[@jakewalterreit9060]

What temperature is best to bake the speculaas?

[@ToinesKitchen]

170C (340F)

[@jakewalterreit9060]

Thank you 😃

[@elisabethwilleminavaneveld5731]

Hiya Toine, Very lovely to be seeing you again. Long time no see. Have a wonderful Christmas and the coming New Year. Thanks to you so much. Lizzy from Aus. ❤🙋👍 🦘🐨

[@ToinesKitchen]

Happy holidays!

[@conniekiers9554]

why not just roll it out on the parchment paper and then just place the parchment on the tray with the dough already on it?

[@ToinesKitchen]

I always have a hard time rolling things out on parchment paper, but yea, that would be a lot more efficient if you can pull it off.