Speculaas (ginger biscuits or gingerbread cookies)
 
"Speculaas" comes in the form of medium-size biscuits (cookies) 
or as tall, thick male and female figures weighing up to 
500 grammes (a pound), known as "lovers". They are prepared 
using a special wooden board - a "speculaasplank" - that has 
moulds in the form of human figures carved in it. The dough is 
pressed into these moulds so that it comes out of the oven as 
mirror-images of the figures on the board. That is why they 
are called "speculaas" - from the Latin words for mirror, "speculum". 
But you don't need to use a "speculaasplank" to make these delicious biscuits. 
You can roll out the dough to any thickness and use different shaped biscuit 
(cooky) cutters. The American versions of "speculaas "are known as 
"windmill cookies" and "gingerbread men" depending on their shapes.

Special spices are used. You can buy them ready-mixed in the 
Netherlands or you can try making your own.

Spice blend:

cinnamon 
powdered cloves 
nutmeg 
powdered coriander 
allspice aniseed 
powdered ginger 
powdered cardamon 
mace 
The proportions are very much a question of taste, as are the spices 
you use, and each baker has his own "secret" blend. 
The trick is to be careful with the very strong spices, and leave out 
the ones you don't like!

For the dough you will need:

200 grammes or 1 cup self-rising (cake) flour 
salt 
1 1/2 tablespoons speculaas spices (see above) 
125 grammes or 1/2 cup dark brown sugar 
125 grammes or 1/2 cup butter or margarine 
2 tablespoons milk 
slivers of blanched almonds for decoration 

Mix the flour, salt, spices, sugar and the butter or margarine in a bowl, 
using two knives to finely cut the butter or margarine into the mixture. 
Add the milk. Knead the mixture with cold hands until you have a firm dough. 
Wrap the dough in aluminium foil or clear plastic and let it cool in the fridge 
for 24 hours. Roll out the dough and cut out figures using a biscuit (cooky) 
cutter. If you are using a "speculaasplank "(see above), dust it with flour 
and press the dough into the mould(s). Cut off any excess dough by running 
a knife across the edge of the board. Turn the board over in one movement 
so that the figures fall out. Press slivered almonds into both "lovers" and 
biscuits as decoration. Grease a baking tray and arrange the biscuits or 
"lovers" on it, leaving a little space between each. Bake thin biscuits at 175°C 
or 350°F for approx. 15 minutes, or until they are golden brown. Bake thick 
"lovers" 45-60 mins. at 150°C or 300°F. 
Turn onto a wire rack to cool.