Traditional Dutch Spicenuts (Kruidnoten) ⋆ from Dough to Delight

Sooo if you want to make me happy, you can give me a bag with Dutch spicenuts (Kruidnoten) or peppernuts (Pepernoten). These are mini cookies spiced with speculaas spice mix and are to die for. You can’t just eat a few of these, when I have them around in the house, the whole 500g bag disappears in a few days. The little cookies are a treat we eat in the Netherlands with the celebration of St. Nicholas.

So this is my second year in New Zealand and of course I miss these treats really bad, so I was stoked that my parents send me some chocolate coated spicenuts and speculaas spice mix. After the first bag of milk chocolate coated Dutch spicenuts disappeared in our bellies I wanted to try out this amazing speculaas spice mix and make spicenuts myself. They are just so easy and fun to make, perfect to make with your kids or with some friends. And the best part is that you can just eat the raw dough because there is no eggs in it. Also this was the perfect oppurtunity to try out the speculaas spice mix by Jonnie Boer.

Ingredients

250 g | all purpose flour
150 g | brown sugar
150 g | butter at room temperature
3 tbsp speculaas spice mix
2-3 tbsp milk
1/2 tsp salt

Directions

Preheat your oven at 175°C or 350°F and line 2 trays with baking paper.
Mix: in a large bowl cream your butter and sugar and mix in the flour, speculaas spice mix and the salt. Now add in a tablespoon milk at the time until you can form a firm doughball (for me this is 2 or 3 tablespoons milk). Put your dough in the fridge for 20 minutes.
Form: Make small doughballs of one heaped teaspoon dough at a time. Place them on the lined baking trays with 2.5 cm or 1 inch room in between and press them down a little bit with your finger.
Bake: Bake your spicenuts for 20-23 minutes and let them cool down on a wire rack.

Now enjoy your own Dutch spicenuts!