My Dutch ancestry mother and I watched your video while taste sampling three different brands of speculoos or speculas, along with some swedish pepparkakor, all while my mother reminisced and reveled in the history, comparing and noting the stories from her mother and grandmother. My mother is excited to try again after having struggled with making cookies using her wooden mold. Thanks for this super well written and witty production. We found it highly entertaining!
13:15 You can also just caramelize your own sugar. Buy a bag of white sugar, dump it in a baking dish, give it an hour (minimum; 5 maximum; It darkens and deepens flavor with each added hour, and burns at 6) at 350. To get the color of the candy sugar there, I'd go 5 hours.
Indeed, we've read similar things. Apparently not entirely the same flavour wise but certainly a decent alternative if you can't get actual kandi or bastard sugar.
The mixing process for this recipe in its variations reminded me an awful lot of making fruit-spice scones, rather than biscuits! 🤔 Very interesting. As a history & linguistics fan I really enjoyed the background, as well as the presentational humour. First time on the channel but will definitely be back! 😁
You can also buy this in a paste to throw on bread or toast, just like peanut butter. Available in smooth, creamy or crunchy forms; and of course… in both Speculaas and Speculoos.
Yes, I just bought some Biskoff butter. It’s the first time I’ve seen it. I actually haven’t eaten that cookie yet.. but apparently it’s also available as a spread, and that is more savory and not as sweet as the Biskoff butter. I do find that butter too sweet for my taste so I mix it with peanut butter.
Here's me sitting up here in North Holland, loving all sorts of speculaas and speculoos. I admit that Biscoff is amazingly good. I didn't realize about Beligan candi sugar...gonna have to find some. And Basterdsugar? It's at every supermarket in the country.
It's funny how these sugars are so trivial in their own countries and so rare outside of them. I have been told that in the Netherlands you can order Candi sugar nice and cheap from a certain Albert 😉
at 1:00 your (old) dutch sounds fantastic! i can't even tell if your dutch with a fantastic english accent or english with an impeccable dutch one. Also, great video overall! This could just as well have been an episode of "Tasting History" with a different host
This video inspired me to create something i havent found any recipes for: Toast cake. Pound cake, but the flour is replaced with pulverized fully golden brown toast and cassonade instead of boring flour and sugar. And triple the regular amount of salt. Doesnt keep as well as regular pound cake, but it's absolutely delocious.
This was a great way for me to learn about these cookies which have intrigued me for years. I didn’t grow up with them but will try them out this Christmas finally. Now to choose which style to make…
I like this video very much because I always want to learn something. And you, human, are the best teacher I ever had. I'm going this video several times. Thanks.
this is my first vid of yall's that I've seen and the quality is so good!! i can't believe you write, shoot, AND edit all the vids urself (from doing a deep dive of your website). Really appreciate and commend all the effort you put in and hope you get the success you deserve!!
Im not even halfway through the video, but i can't wait to tell you anymore how i love it! I have always wanted to know more about biscoff and its origins with how popular it is worldwide. So thank you, *thank you* so much for all your hard work! I really appreciate it. I also adore your editing style. You are so funny and i firmly believe i will rewatch this video in the future. I hope you make more videos in the future, thank you! ❤❤❤❤
We handed these biscuits out among friends and the preference between the two was pretty much 50-50. Less spices does allow for the caramel flavour of the sugar to shine through more. Couple that with marketing and a cheaper production cost and you can see why it has had a pretty good run.
Ok, so the dutch parts of this film is surely narrated by "flemish" speaking Belgians. Well done guys, really well done. Proficiat gasten, echt goed gemaakt en super tof ! Geabonneerd !
1:50 Cinnamon, cloves, cardamom, mace (I.E. outer nutmeg), ginger... So, all your standard warm 'dessert' spices. India just simplified and calls the whole pre-mix 'garam masala'. Spiced desserts, lacking any specification, is always those.
Severely undersubbed
Grateful for each and every new one!
My Dutch ancestry mother and I watched your video while taste sampling three different brands of speculoos or speculas, along with some swedish pepparkakor, all while my mother reminisced and reveled in the history, comparing and noting the stories from her mother and grandmother. My mother is excited to try again after having struggled with making cookies using her wooden mold. Thanks for this super well written and witty production. We found it highly entertaining!
Thanks for the lovely words. Glad you enjoyed it.
13:15 You can also just caramelize your own sugar. Buy a bag of white sugar, dump it in a baking dish, give it an hour (minimum; 5 maximum; It darkens and deepens flavor with each added hour, and burns at 6) at 350. To get the color of the candy sugar there, I'd go 5 hours.
Indeed, we've read similar things. Apparently not entirely the same flavour wise but certainly a decent alternative if you can't get actual kandi or bastard sugar.
Very interesting, this is a history lesson delivered in a very enjoyable way. The southern variety please. 😋😋😋😁😁
The mixing process for this recipe in its variations reminded me an awful lot of making fruit-spice scones, rather than biscuits! 🤔 Very interesting.
As a history & linguistics fan I really enjoyed the background, as well as the presentational humour. First time on the channel but will definitely be back! 😁
Welcome! Come for the biscuits, stay for the chaos!
I just found your channel and I'm loving the content!!! Subscribed!
Thank you and welcome!
You can also buy this in a paste to throw on bread or toast, just like peanut butter. Available in smooth, creamy or crunchy forms; and of course… in both Speculaas and Speculoos.
That's a whole different story! Filled with intrigue and... *checks notes* IP litigation!
Yes, I just bought some Biskoff butter. It’s the first time I’ve seen it. I actually haven’t eaten that cookie yet.. but apparently it’s also available as a spread, and that is more savory and not as sweet as the Biskoff butter. I do find that butter too sweet for my taste so I mix it with peanut butter.
Here's me sitting up here in North Holland, loving all sorts of speculaas and speculoos. I admit that Biscoff is amazingly good. I didn't realize about Beligan candi sugar...gonna have to find some. And Basterdsugar? It's at every supermarket in the country.
It's funny how these sugars are so trivial in their own countries and so rare outside of them. I have been told that in the Netherlands you can order Candi sugar nice and cheap from a certain Albert 😉
Sitting here in belgium , didnt realize it either from our candy sugar 😂 also didnt know about your bastard sugar 😂
You seldom see small channels with such a high quality scripts, editing and all around good work. This was great, subscribed.
Thank you! Very kind words.
at 1:00 your (old) dutch sounds fantastic! i can't even tell if your dutch with a fantastic english accent or english with an impeccable dutch one. Also, great video overall! This could just as well have been an episode of "Tasting History" with a different host
Nationality reveal at 1000 subs 😉
he's definitely flemish, but with a suspiciously good english accent
This video inspired me to create something i havent found any recipes for: Toast cake. Pound cake, but the flour is replaced with pulverized fully golden brown toast and cassonade instead of boring flour and sugar. And triple the regular amount of salt.
Doesnt keep as well as regular pound cake, but it's absolutely delocious.
Sounds like a treat! 😀
criminally undersubbed these videos are SO GOOD
Thank you!
I love the tradition described 2:41
Definitely want to see this brought back in the modern day!
Cheaper than diamond rings, that's for sure!
3:04 different meaning to heads or tails! Really interesting, loved the history and social history as to how it changed through time
Main evolution: more butter
Wow Thx for the history. Thx for doing this, filming it and sharing it with us.
this channel is incredible, so underrated!
You're too kind! ❤️
This was a great way for me to learn about these cookies which have intrigued me for years. I didn’t grow up with them but will try them out this Christmas finally. Now to choose which style to make…
All of them!
@ tempting!🤣
I like this video very much because I always want to learn something. And you, human, are the best teacher I ever had. I'm going this video several times. Thanks.
I just discovered biscoff so this is very interesting
This is my new favourite addition to the cooking/history videos. What fun!
Your comedic timing is amazing! Thank you for your hard work!
Thank you!
this is my first vid of yall's that I've seen and the quality is so good!! i can't believe you write, shoot, AND edit all the vids urself (from doing a deep dive of your website). Really appreciate and commend all the effort you put in and hope you get the success you deserve!!
Thank you very much. Glad you enjoyed it!
Thank you for having subtitles ❤
Glad to see they're being helpful!
Thanks for the tasty history lesson chef Zizek!
This one is new but I will admit... I can't deny seeing it too.
Im not even halfway through the video, but i can't wait to tell you anymore how i love it! I have always wanted to know more about biscoff and its origins with how popular it is worldwide. So thank you, *thank you* so much for all your hard work! I really appreciate it.
I also adore your editing style. You are so funny and i firmly believe i will rewatch this video in the future. I hope you make more videos in the future, thank you! ❤❤❤❤
Thank you very much! These are truly kind words.
loved the video! should we expect more like this?
Longer videos? Probably! Not aiming for a specific length but now that I'm no longer doing series more info needs to go in one video.
it still baffles me that the less spiced version is the one that became the most famous.
We handed these biscuits out among friends and the preference between the two was pretty much 50-50. Less spices does allow for the caramel flavour of the sugar to shine through more. Couple that with marketing and a cheaper production cost and you can see why it has had a pretty good run.
As you said, they are very familiar in Germany.👍
Interesting to learn about the different varieties.
There are even more types but we ran out of butter.
Leuke video man!
I learnt so many things in this video - my favourite by far was the portmanteau 😅
Thanks! It's one of those things you can't unsee, isn't it. 😄
Those look delicious! I will definately try those - Speculaas AND speculoos - just to make sure I don't piss off any Belgians og Dutch 😂 Great video 😁
Let us know your favourite spice mix!
Subscribed... For the history of a buiscuit I have not even tasted!
Appreciated nonetheless!
Oh no WAY -- DUTCH TASTING HISTORY! 😃Dat is zoe tof! Two of my favorite things! Subscribed! More Dutch history and recipes alstublieft 🥰🥰🥰
Glad you liked it!
Ok, so the dutch parts of this film is surely narrated by "flemish" speaking Belgians.
Well done guys, really well done.
Proficiat gasten, echt goed gemaakt en super tof !
Geabonneerd !
In a country that small it is possible to be "from more than one place". 😉
This was, just amazing. I ate a Biscoff while watching this haha
Don't forget the coffee!
Lol i'm belgian , and yes candice sugar is quit normal , didnt know it was this special 😅 and i am from the region were lotus is from 😂
Almost impossible to get outside of Belgium's borders! (The sugar, not Lotus. That stuff is everywhere)
1:50 Cinnamon, cloves, cardamom, mace (I.E. outer nutmeg), ginger...
So, all your standard warm 'dessert' spices. India just simplified and calls the whole pre-mix 'garam masala'. Spiced desserts, lacking any specification, is always those.
❤
In French, it's just speculoos!
🤎💛