The Hairy Bikers Christmas recipe: speculaas

Dave Myers and Simon King show us how to make these delicious festive biscuits


Dave Myers and Simon King want everyone to get into the kitchen this year, so here’s a recipe for everyone to love: speculaas.


“These are lovely biscuits,” says Myers. “They’re really popular in Holland and Belgium.”

Ingredients (makes about ten)
100g/4oz plain flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp grated nutmeg
1/2 tsp baking powder
1/2 tsp salt
50g/2oz soft brown muscovado sugar
1 tbsp milk
75g/22/3oz butter
2 tbsp very finely chopped candied peel
Flaked almonds (if wanted)

King adds: “If you don’t want to use flaked almonds, top them with sultanas or raisins, or ice them.”

Step 1

Heat oven to 180°C/fan 160°C/gas 4. Place the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, sugar, milk, butter and candied peel into a bowl. Combine then mix together to form a dough. 

Step 2

Roll the dough out thinly. With a cookie cutter, stamp out your festive biscuits. Press some almond flakes into the biscuits if you fancy – the toasted almonds taste great. [If you intend to hang the biscuits on the tree, poke a hole in the top of each one with a skewer.] 

Step 3


Place the biscuits onto a baking tray that’s been lined with silicone baking parchment and bake for 15–18 mins. Allow to cool on a baking rack. Decorate if you like, or just dunk them in your coffee!