We have some great new products added to our shop:
* DDDDD Tea and Kitchen towels in new designs and colors
* 2013 Calanders Holland edition
* van Melle Advocaat (eggnog flavour) toffee
* Rolls new: Mentos Mojito * Atlanta pancake mixes in Dutch design box.
* Albert Heijn Partysticks "Hot"
* Autodrop in different flavours
* Purol products and Uierzalf * Conimex products: Sambal Badjak and Oelek, Noodles, Boemboe's....
* Duo Penotti spread
* van Melle Drop toffees (licorice toffee)
* De Ruijter Mini sprinkles (pack with 8 assorted)
* Albert Heijn Mix for Macaroni/Spaghetti
* Fortuin Salmiakpastilles, bag 200 Gram
* Matthijs Matroesjka's (bag with duo licorice/winegums)
Ingredients 200 gram plain flour 100 gram caster sugar a little salt 3 teaspoons speculaas-spices 2 tablespoons milk 125 gram cold butter flour for dusting the mold
Preparation Sift the flour with the sugar,
salt and spices into a large bowl.
Then add the milk. Take a knife, add the butter into the mixture and and mix
If you use a mixer make sure to use the hooks.
Take the dough, put it in foil (make sure that there is no air in when you
close the foil) and put in fridge for a few hours (preferably a whole day)
Pre heat the oven to 170 degrees Celsius
Take the dough out of the fridge.
Sprinkle flour in the speculaas molds.
Press an amount of dough in the
speculaas shapes and cut away the excess dough with a very sharp knife.
Tap the shapes out of the molds (this is NOT easy, esp. with new molds,
they need a bit of help) Place them on the baking tray.
Bake for 20 minutes (depending on your oven) until brown and ready.
Keep a close eye on the speculaas during the later stage of the baking, because
you don’t want your speculaas be too dark, (you will taste and smell it, burned
Take them out and leave the speculaas on the baking tray for a few
minutes to firm up.
Is it Speculoos or is it Speculaas? It is actually the same: Speculoos
is the Flemish name for Speculaas. The spread we sell is actually
called Speculoos because it originates from Belgium. It is a spread made
of speculaas. The biscuits we sell are called Speculaas because they
are made in Holland. Speculoos Pasta with caramelized biscuits,
is a delicious spread, ideal for those who want something different for
breakfast or lunch. The result is amazing: on bread or toasts
at breakfast; this spread is distinctive in taste, a pleasure for
Speculaas lovers. Replaces the well known speculaas biscuit on a
Speculoos contains good, unsaturated fats, is rich in
Omega 3 and does not contain artificial flavors, colors or
preservatives, and most of all: is really delicious.
It took some time, but after a delay with quarantine it is finally released ! So now we all can enjoy the one and only Calve Pindakaas (peanut butter) here in Australia. Also new are the Verstegen Hachee kruiden. Now in a jar with 100 gram, so more value.
Did you try our Endive with cream? Delicioussssssss
A large shipment came in again today, check this out:
New items in stock: *Conimex Kroepoek Naturel and Satay sauce
*Remia Mustard snack sauce and Fritesssauce
*HAK Endive with cream (Roomandijvie)
*Roosvicee fruit syrup Original
*Beautiful Holland Birthday calender
*AH Knackebrod and Perla Filter coffee
*More Zwitsal products
Back by popular demand: *Wokkels and AH Paprika Ribbelchips
*100% Butter syrupwaffles
*Coffeepads for Senseo in 5 flavours:
(Regular, Decaf, Mild, Dark and Extra
*Remia Bakken en Braden (liquid butter)
*AH Semolina pack 500 Gram
*Red Band Zure staafjes and Hoestmelange
*AH Bramenjam (Blackberry jam)