Ginger cookie wood big windmill

Gingerbread large mill
Make the most beautiful old Dutch gingerbread dolls with your own traditional gingerbread board. The shelf contains a relief of a mill.

A speculaas board is an old-fashioned shape for biscuits that was used by bakers in the past. Nowadays, this craft has been absorbed into mechanization and this part of the bakers craft has changed significantly. With this gingerbread board you can still make beautiful gingerbread dolls yourself in the traditional way.

Dimensions figure: 17.5 x 9 cm
Dimensions total shelf: 24 x 11 cm

Recipe for making gingerbread dough

Necessities:
- 150 grams of butter
- 125 grams of light brown caster sugar
- 1 teaspoon of salt
- 2 level tablespoons of gingerbread spices (10 grams)
- 1 tablespoon of milk
- 50 grams slivered almonds
- 200 grams of self-raising flour (or 200 grams of flour with 1 teaspoon)

Preparation method:
Mix the butter, sugar and salt into a creamy mass and then add the tablespoon of milk. Mix the self-raising flour with the gingerbread spices and sieve this over the butter mass and stir until it is whole. As soon as everything is well stirred, proceed to kneading the dough.

Let the gingerbread dough rest for at least 1 hour in the fridge (preferably overnight). Let the dough come to room temperature and process with the speculaas board.

How should you use the Speculaas Board?
- Grease the board with cooking oil
- Grease the board again after 2 hours
- Then dust the board lightly with some flour
- Remove the dough from the refrigerator after at least 1 hour (preferably overnight)
- Let the dough come to room temperature
- Then press the dough well into the speculaas board and cut away the remains
- Then turn the shelf over and tap so that the cake falls on the baking tray
- If necessary, sprinkle the speculaas lightly with flour again and refill

Bake the speculaas for +/- 20 minutes in a preheated oven at 200 degrees.