Speculaas (aka Speculoos)
Speculaas a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast in the Netherlands (December 5), Belgium (December 6), and Northern France and around Christmas in Germany. In recent decades it has become available all year round. Speculaas are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat.
Speculoos dough does not rise much. Dutch and Belgian versions are baked with light brown (beet) sugar and baking powder. Spices used in speculoos are cinnamon, nutmeg, cloves, ginger, cardamom and white pepper. Most Speculoos versions are made from white flour, brown sugar, butter and spices.
Our Company, our Family
Hellema is a unique family business with more than 150 years experience in baking the best cookies and developing successful brands. In 1861 Andele Hellema started to bake cookies on the North Frisian countryside. This bakery has become the current Hellema-Hallum company. While many things have changed of course, the Hellema company is still owned by the family and old traditions are kept alive. Nowadays Hellema is still using high quality ingredients and is producing from trusted and tested recipes.
Old traditions continue with the innovation of the future: the latest manufacturing techniques and high quality assurance systems. Much attention is paid to research and product development. This results in unique products that fit the ever-changing consumer demand. In addition, our company employs people who often have been working many years for Hellema, feeling personally involved.
The new (fifth) generation Hellema rediscovers classic delicious biscuits and develops contemporary delicious cookies.
Hellema Speculaas Spiced Gourmet Cookies in Delft Tin (14 Oz.)
Windmill shaped cookies imported from Holland
Speculaas are a type of spiced shortcrust biscuit. Speculaas are thin, very crunchy, slightly browned and, most significantly, have some image or figure stamped on the front side before baking.
Traditionally baked for consumption on or just before St Nicholas’ feast
Made by Hellema since 1861 in The Netherlands