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Combine all the spices together for the Speculaas spice mix and set aside.
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Mix the flour, sugar, salt and spices together in a bowl.
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Add the sunflower spread to the flour mix and lightly mix in with you fingers, add in some of the water and gently bring together with your fingers, add in more water until you get a soft but slightly sticky mixture, 6tsp should get you to the right consistency but you may need a little more or less.
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Grease and line a baking tray, preheat oven to gas mark 4/180c.
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Break of pieces of dough and roll into balls about half in inch big, just about the size of a marble. Place on the baking tray, you can put them about a centimetre apart, they don't spread too much. Press down lightly to flatten, then bake in the oven for 15 minutes. You should get 80-100 cookie treats from the mixture.
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Leave to cool and store in an airtight container.
Gluten Free Kruidnoten
Back to all recipes.Kruidnoten is a popular biscuit traditional eaten during Sinterklaas, the Dutch celebration of the name day of Saint Nicholas, which is celebrated on the 6th December. These beautiful little cookies are a spice sensation with a proper Christmas feel, our version has been made gluten free and is also dairy free and vegan.
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 15 Mins
- This recipe makes 80-100 biscuits
This recipe was featured in
Ingredients
Speculaas Spice Mix
2tsp cinnamon
1/2tsp ground cloves
1/4tsp ground ginger
1/4tsp nutmeg
1/4tsp ground aniseed (optional)
1/8tsp white pepper
Kruidnoten
300g gluten free self raising flour
120g dark brown sugar
Pinch salt
Speculaas mix
100g sunflower spread
6tsp water
Method
Nutritional Information (Per biscuit)
Cals
Calories
24
Carbs
4g
Fibre
0g
Fat
1g
Sugar
2g
Protein
0g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
Am going to give these a try, but as I don't like cinnamon very much I will reduce the amount needed. Thank you for sharing.
Jenny Pocock2nd December 2018
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