Buttery, and warmly spiced, this Speculaas Shortbread combines the festive charm of traditional Scottish shortbread with aromatic Dutch speculaas spice. Perfect for the holidays or as a cozy tea-time treat, these biscuits are simple to make and impossible to resist.
There’s something magical about baking with spices, especially as the holidays approach. The kitchen fills with the comforting smell of baked goods, and each bite feels like a warm hug. This Speculaas Shortbread is a perfect marriage of two iconic treats: the buttery richness of Scottish shortbread and the festive spice blend of Dutch speculaas.
Think of these as the soft, crumbly version of the traditionally crisp speculaas biscuits you didn’t know you needed.
This recipe is part of our four-part shortbread series, showcasing two distinct doughs. The classic, crumbly dough we’re using here is the same one from our Shortbread Petticoat Tails recipe, but the addition of speculaas spice transforms it into something entirely new. In the coming weeks we’ll be sharing a recipe for a lighter, sweeter dough to create Cranberry Orange Shortbread Biscuits and Chocolate Dipped Mint Shortbread. Each recipe has its own charm, but together they celebrate the joy of festive baking.
Whether you’re preparing a holiday cookie box or simply craving a spiced treat with your afternoon tea, this Speculaas Shortbread will quickly become a seasonal favorite.
In this Post
Why you’ll Love this Speculaas Shortbread Recipe
- Warm spices. The speculaas spice mix infuses the shortbread with cozy holiday flavours.
- Crumbly perfection. Rice flour creates that signature sandy texture you love in traditional shortbread.
- Holiday-ready. Ideal for festive gifting or as part of a Christmas biscuit box.
- Easy to make. A straightforward recipe perfect for all bakers.
- No fancy tools. Just a mixing bowl, a wooden spoon, your hands and a baking tray are all you need.
- Simple ingredients. Made with pantry staples, this spiced shortbread is easy to whip up.
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What is Shortbread?
Shortbread is one of the simplest and most beloved biscuits in the world. With origins dating back to medieval Scotland, it was traditionally reserved for special occasions like Christmas, weddings and Hogmanay – Scottish New Year.
Its name stems from the word ‘short’, a baking term that refers to the crumbly texture achieved by a high fat-to-flour ratio, and it’s believed shortbread evolved from ‘biscuit bread’, a type of twice-baked leftover bread dough enriched with butter and sugar. Over time, the yeast was replaced with more butter, and eventually rice flour, resulting in the crumbly, tender texture we know today.
What is Speculaas?
Speculaas spice mix is used to make speculaas biscuits – spiced, thin and crispy biscuits that are slightly gingerbread-esque, and baked in November and December to celebrate St Nicholas’ Day and the holiday season. The biscuits are traditionally made using wooden moulds (speculaasplank) that leave an imprint on the biscuit dough, and come in popular shapes like Dutch windmills or St Nick himself.
Though nowadays, speculaas biscuits come in all sorts of shapes and sizes, including gingerbread men shapes!
The spice mix itself is thought to have come about in the 17th century when spices were more affordable and therefore more widely available in the Netherlands thanks to the Dutch East India Company (learn more about nutmeg and why it was the cause of wars).
So, is it Speculaas or Speculoos?
Well, that all depends on where you are… If you’re in the Netherlands, they’re called speculaas, if you’re in Belgium, you’ll find them as speculoos, and in Germany, they’re called spekulatius!
It’s believed that speculAAS comes from the word latin speculum, meaning mirror, so named after the moulds used to create the biscuits. SpeculOOS, on the other hand, means without, so named for the apparent lack of spices found in the Belgian version.
At least originally.
Whatever you call it these days, you’re in for a tasty treat either way.
The Shortbread Debate: Rice Flour vs Icing Sugar
It all comes down to texture and sweetness.
Rice flour is often used in traditional Scottish shortbread recipes to create a sandy, crumbly texture that melts in your mouth. Its subtle nuttiness also adds a depth of flavour that complements the butter beautifully.
Icing sugar, on the other hand, creates a softer, more delicate texture. Recipes featuring icing sugar tend to yield biscuits with a tender, almost silky crumb – perfect for variations like the Cranberry Orange Shortbread Biscuits.
Both approaches have their merits, and this series gives you a chance to try both styles to find your favorite!
Recipe Ingredients
This speculaas-spiced shortbread uses just a few extra key ingredients to make a festive and timeless treat (find exact measurements in the recipe card below).
To make your own Speculaas Spice Mix, you’ll need:
- Cinnamon. The star of the show, bringing warmth and a comforting sweetness.
- Nutmeg. Adds a touch of nuttiness and depth to the blend.
- Clove. Infuses a warm, aromatic flavour with a hint of spice.
- Ginger. Provides a subtle zing.
- Cardamom. Elevates the blend with a floral and citrusy essence.
- Pepper. A surprising addition, pepper introduces a subtle kick, supporting the ginger and creating a well-rounded and flavourful SpeculaasSpice Mix.
You’ll also need the following ingredients for the shortbread biscuit dough:
- Butter. The soul of shortbread, what makes shortbread, well, shortbread! It imparts richness and a melt-in-your-mouth texture. Choose a high-quality, unsalted butter for best results.
- Salt. A pinch enhances the buttery richness and balances the sweetness.
- Caster sugar. Adds just the right amount of sweetness while keeping the texture fine.
- Vanilla. Adds a subtle depth of flavor to complement the spices.
- All-purpose flour. Forms the base of the shortbread, providing structure.
- Rice flour. The secret to that sandy, crumbly texture that sets Scottish shortbread apart.
How to Make Speculaas Shortbread
Making a spiced version is just as easy as making traditional Shortbread Petticoat Tails! Follow these straightforward steps to create beautifully crumbly Speculaas Shortbread fingers:
- Mix spices. To make the Speculaas Spice Mix, combine all the spices in a jar and mix well.
- Prepare. Line a 20-25cm square tin with baking paper. (You can use a rectangular tin if you don’t have a square one, but you’ll have to adjust the cooking time.)
- Make the dough. Using a wooden spoon and elbow grease, or a hand mixer with the beaters attachment, beat the softened – but not melted! – butter until smooth and pale. Add the salt and caster sugar, and cream until well combined and fluffy.Gradually mix in flours, speculaas spice mix and vanilla paste until a shaggy dough forms, using your hands to bring the dough together without overworking it.
- Shape. Gently press the dough into the lined tin. Use a small handleless mug or glass to gently smooth over the top – just enough to remove your fingerprints!
- Score. Score – don’t cut! – the shortbread block into fingers and dock each piece.
- Chill. Let the dough rest in the fridge.
- Bake. Bake in a preheated oven until lightly golden and fragrant.
- Cool and cut. Allow the Speculaas Shortbread to cool completely before cutting along the scored lines.
Speculaas Shortbread keeps well in an airtight container for up to a week.
Recipe Tips and Tricks
- Use softened butter. Ensure butter is softened but not melted for the best texture and for easier beating and creaming. If your butter feels greasy, it’s too soft and will make handling the dough difficult.
- Chill before baking. Resting the dough is essential to maintain its shape and for that signature crumbly texture.
- Score into fingers before baking. This provides you with guides of where to cut when the shortbread has cooled, resulting in neater wedges.
- Bake low and slow. Shortbread bakes best at a lower temperature to prevent browning too quickly.
- Cool completely before cutting. Shortbread is delicate when warm and firms up as it cools.
Speculaas Shortbread Recipe FAQs
Can I use salted butter?
Yes, but saltiness varies from brand to brand, so depending on the brand of butter used, you may end up with an overly salted biscuit. It’s easier to control the saltiness if you use unsalted butter but add some salt. If you do use salted butter, do not add any additional salt.
Why do you chill the dough before baking?
Chilling helps the butter firm up, which prevents the shortbread from spreading and ensures the crumbly texture you expect from traditional shortbread.
Why do I need to dock the dough?
Docking prevents the shortbread from puffing up during baking, ensuring even cooking.
Why does my shortbread crumble when cutting?
There will always be some crumbs! But be sure to let the shortbread cool completely before cutting – it firms up as it cools. If the score lines and docking have melted during baking, gently score the lines again right after removing the shortbread from the oven so you have a guide of where to cut when it’s cool.
Why is my shortbread too hard?
This might happen if the dough was overmixed or if it was baked too long. Mix until just combined and watch closely during baking for a light golden colour. Crispy shortbread is just as tasty though, so don’t throw it out!
Love Shortbread? Try these flavoured versions too:
Speculaas Shortbread brings a little magic to your holiday baking. Its warm spices and buttery crumble are the perfect way to celebrate the season – whether you’re sharing them with friends or savoring them solo with a cup of tea. Bake a batch and let the festive spirit fill your home! And don’t forget to share your baking – leave a comment below or tag me on Instagram; I love seeing how you bring these recipes to life!
Recipe
Speculaas Shortbread
Equipment
- Square tin
Ingredients
For the Speculaas Spice Mix
- 4 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground clove
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground pepper
For the Speculaas Shortbread
- 230 g unsalted butter, at just room temperature
- Generous pinch of salt
- 120 g caster sugar
- 250 g all-purpose flour
- 70 g rice flour
- 1 teaspoon Speculaas Spice Mix
- 1 teaspoon vanilla bean paste or extract
Instructions
- Grease and line a 20-25cm square tin with a loose base with butter and baking paper. If your square tin doesn’t have a loose base, line it with a longer piece of baking paper so you can lift the shortbread out when baked and cooled. Set aside.
- Make the Speculaas Spice Mix by adding all the spices to a bowl and mixing with a spoon or mini whisk until well combined. Set aside. (You will have extra Speculaas Spice Mix, read our Homemade Speculaas Spice Mix post for ideas on using it all up!)4 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 1 teaspoon ground clove, 1 teaspoon ground ginger, ½ teaspoon ground cardamom, ¼ teaspoon ground pepper
- To make the shortbread dough, you can use either a wooden spoon and elbow grease or an electric hand mixer with the beaters attachment. In a large mixing bowl, beat the softened – not melted! – butter until smooth and pale. Add the salt and caster sugar and cream until well combined and fluffy.230 g unsalted butter, Generous pinch of salt, 120 g caster sugar
- Gradually mix in the all-purpose flour, rice flour, speculaas spice vanilla paste until a shaggy dough forms. Then use your hands to bring the dough together in the bowl, kneading gently as needed, without overworking it.1 teaspoon Speculaas Spice Mix, 1 teaspoon vanilla bean paste or extract, 250 g all-purpose flour, 70 g rice flour
- Gently press it into the lined tin, making sure to press it all the way into the edges. Use a small handleless mug, glass or a silicone offset spatula, to gently smooth over the top – just enough to remove your fingerprints!
- Score – don’t cut! – the shortbread dough into fingers, and dock each finger a few times with a fork.
- Chill the dough, tin and all, in the fridge for 30 minutes. Preheat the oven to 160C.
- Remove the shortbread from the fridge and bake for 45-50 minutes. Shortbread baked in one piece like this is ready when the edges are golden brown and a pale golden brown on top, with no shiny sheen (they are warmer in colour than traditional shortbread thanks to the speculass spices). When removed from the oven, shortbread is still quite soft in the centre, and will firm up as it cools.
- Remove the shortbread from the oven and quickly and gently rescore the fingers with a sharp knife, and then allow the Speculaas Shortbread to cool fully before cutting along the scored lines.
- Store your shortbread in an airtight container at room temperature for up to one week.
