Dutch spiced tiffin

The scent of speculaas always makes my mouth water. These Dutch spiced biscuits are fragrant with cloves, nutmeg, cinnamon and ginger and they can turn a simple tiffin into something special. They are widely available all year round, or you can make your own. Warning: it is completely impossible to just have one!

This tiffin recipe was one of the first things I was allowed to do unsupervised in the kitchen! For a traditional tiffin, substitute the speculaas with digestive biscuits. Add marshmallows and glacier cherries for an easy rocky road! The speculaas version also tastes great with a dash of Cointreau.



1/2 cup butter
2 tbsp cocoa
1 tbsp sugar
1 cup crushed speculaas

Melt the butter slowly in a pan, then add the cocoa and sugar and stir until completely blended. Add the crushed speculaas and stir until the biscuit is completely coated in the chocolate mixture. Press into a shallow dish and allow to set in the fridge for at least an hour.