Always vegetarian, often vegan

Gingerbread chunks

Delicious chunky cookies with gingerbread spices. Your kitchen will smell spicy and delicious..

Gingerbread chunks

These gingerbread chunks immediately take us back to our childhood. Putting your shoes down at the fire place, singing songs, waking up very early. And those shoes used to regularly contain such a delicious chunk of speculaas/gingerbread. And if our mothers were in a good mood, we could eat it for breakfast! But always delicious, also for dessert.
Course: Baking
Cuisine: Nederlands
Keyword: Cookies, gingerbread spices
Porties: 1 big slice


Gingerbread dough

  • 500 gr all-purpose-flour
  • 250 gr room temperature butter
  • 275 gr brown sugar
  • 3/4 tsp salt
  • 1/2 lemon
  • 60 ml (vegetable) milk
  • 1 tsp lemon juice
  • 3 tbsp gingerbread spices (bought or homemade)
  • 2 tsp baking soda

For rolling out

  • 25 gr flower for rolling out
  • 1 egg
  • 50 gr white almonds for garnish


  • Mix all the ingredients for the dough, not too long and make a firm ball.
  • Wrap the ball in plastic wrap and refrigerate for at least an hour, but preferably overnight. This way the flavors mix well.
  • Preheat the oven to 160 degrees.
  • Remove the dough from the refrigerator and let it come to room temperature. Knead the dough again briefly until it is smooth.
  • Sprinkle some flour on the counter and roll out the dough into slices 0.5 to 1 cm thick. We opted for thinner slices, but that's just what you like.
  • Place the dough on a baking tray lined with baking paper. Brush the gingerbread with a beaten egg and a little milk. Press the almonds onto the dough, brush again with the egg-milk mixture and bake the speculaas in the oven for 45-50 minutes.
  • Let the speculaas cool on a wire rack. It hardens after cooling.
  • Then break the speculaas into chunks and enjoy!
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