Spekulatius statt Spekulationen

Berliner Originale

With our “Berlin Originals” we bid a fond farewell to 2020 and look forward to the coming projects. Turn the tables, bake your own three speculative objects, eat them and enjoy. Because the motto for the next few years of the Berlin rent cap is: Eat instead of being eaten!

For interested hobby speculators, here comes our baking and building instructions for the dough-turned-dream of very special speculoos cookies.

Recipe for the speculaas cookies:

250g soft butter
250g fine sugar
2 teaspoons Spekulatius spice
1 egg
30ml milk
500g flour
1 tsp baking powder

Mix the flour and baking powder and set aside for later. Then soften the butter very much and mix it with the sugar. Beat with an electric whisk until the sugar is dissolved (alternatively, you can heat the butter beforehand – the heat from the melted butter will dissolve the sugar better). Mix the egg and milk together and gradually add to the butter-sugar mixture. When everything is well fluffy, add the flour-baking powder mixture. Do not knead too much or the dough will be tough. After that, the dough is best to stand in a cool place for one night.

On the second day, knead the dough lightly and form a roll the length of the wooden form. With the broom, spread flour evenly on the mold and then turn it over so that excess flour falls out. Then press the roll of dough firmly into the mold with your hands. The wooden mold is then knocked upside down onto the folded cloth, allowing the individual cookies to fall out and be placed on a greased baking sheet and baked at about 180°C until golden.

Details on how to mill a Spekulatius wooden mold:

Download .dwg HERE!

cutter: two-tooth cutter, straight fluted, D=3mm
feed Z: 3mm/sec
feed xy: 45mm/sec
Speed: 25.000/min
Level_3mm: Pocket milling in 2 steps
Level_5mm: Pocket milling in 2 steps (First infeed 4mm)
Finishing: 3m Softback Sanding Sponge – Superfine 03810
Material: solid oak, thickness: 20mm


  • Anja Fritz
  • Silvia Gioberti
  • Nike Kraft