De Vries Biscuits: Dutch Spiced Cookie Recipe

De Vries biscuits are a classic Dutch spiced cookie, known for their crisp, snappy texture and warm, aromatic flavor of cinnamon, nutmeg, and cloves. Often served alongside coffee or tea, these thin, crunchy biscuits get their distinctive character from a blend of warming spices and a generous amount of butter. This recipe creates a dough that is easy to work with and bakes into perfectly golden, crisp cookies that are wonderful for everyday snacking or holiday gatherings.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 3/4 cup (170 g) unsalted butter, cold and cut into small cubes
• 1 large egg
• 1 tablespoon milk, if needed
• Coarse sugar (like turbinado) for sprinkling, optional

Instructions

1. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. This step is key for a flaky, crisp texture.
3. In a small bowl, lightly beat the egg. Add the beaten egg to the flour-butter mixture and stir with a fork until the dough begins to come together. If the dough seems too dry and crumbly, add the milk one teaspoon at a time until it just holds together when pinched.
4. Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Do not overwork the dough, as this can make the biscuits tough.
5. Shape the dough into a log about 2 inches (5 cm) in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling solidifies the butter and makes the dough much easier to slice thinly.
6. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Remove the chilled dough log from the refrigerator and unwrap it. Using a sharp knife, slice the log into 1/8-inch (3 mm) thick rounds. If the dough cracks, press the slices back together gently.
8. Place the cookie slices on the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between them. If desired, sprinkle the tops with coarse sugar for a crunchy finish.
9. Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may look slightly pale, but they will continue to set as they cool.
10. Let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will become crisp as they cool.

Tips

• Keep the butter cold: The cold butter is crucial for the biscuit’s crisp, layered texture. If the dough becomes too warm while mixing, chill it for 10 minutes before shaping the log.
• Slice evenly: For uniform baking, try to slice the cookies as evenly as possible. A very sharp knife is essential for clean cuts without crumbling the dough.
• Spice substitutions: If you don’t have all the individual spices, you can use 2 1/2 teaspoons of a good-quality pumpkin pie spice or speculaas spice blend in their place. This will change the flavor profile slightly but will still be delicious.
• No log shaping? If you prefer, you can roll the dough out to 1/8-inch (3 mm) thickness and cut it with cookie cutters. This will require chilling the dough as a disc for at least 1 hour before rolling.

Serving Suggestions

De Vries biscuits are traditionally served as a simple accompaniment to coffee or tea. Their crisp texture and spiced flavor make them perfect for dunking. They also make a lovely addition to a dessert platter or cookie box, and can be served alongside ice cream or a light fruit compote for a simple dessert.

Variations

• Almond De Vries: Add 1/2 cup (60 g) of finely chopped or slivered almonds to the dough along with the dry ingredients for extra crunch and nutty flavor.
• Citrus Twist: Add 1 tablespoon of finely grated orange or lemon zest to the dough for a bright, aromatic note that pairs beautifully with the warm spices.
• Chocolate Dip: Once the biscuits are completely cool, dip half of each one into melted dark chocolate and let it set on a parchment-lined baking sheet for an elegant treat.
• Whole Wheat: For a heartier texture, replace half of the all-purpose flour with whole wheat flour. The biscuits will be slightly less delicate but will have a pleasant, nutty flavor.

Storage and Reheating

Store the baked De Vries biscuits in an airtight container at room temperature for up to 1 week. They will maintain their crispness well. To refresh slightly stale biscuits, place them on a baking sheet in a 300°F (150°C) oven for 3-5 minutes. The unbaked dough log can be wrapped tightly and refrigerated for up to 3 days, or frozen for up to 3 months. If frozen, slice the dough while still slightly frozen and add 1-2 minutes to the baking time.

Frequently Asked Questions

Can I use salted butter instead of unsalted? Yes, you can. If using salted butter, simply reduce the added salt in the recipe to 1/4 teaspoon to avoid overly salty biscuits.

My dough is too crumbly and won’t form a log. What should I do? This usually means the dough is too dry. Add the milk, one teaspoon at a time, until the dough just comes together when pressed. You may need up to 1-2 tablespoons of milk total, depending on the humidity and your flour.

Why did my biscuits spread too much? This can happen if the dough wasn’t chilled long enough or if the butter was too warm when you mixed it. Ensure your dough log is thoroughly chilled for at least 30 minutes before slicing and baking. Also, make sure your baking sheets are cool before placing the next batch of cookies on them.

Can I make the dough in a food processor? Absolutely. Pulse the dry ingredients with the cold butter until the mixture resembles coarse meal. Then, add the egg and pulse just until the dough starts to clump. Be careful not to over-process.

Are these biscuits the same as speculaas? They are very similar in spice profile, but speculaas traditionally uses a specific blend that often includes white pepper and cardamom, and they are usually pressed into wooden molds. De Vries biscuits are typically simpler, slice-and-bake cookies, but the flavors are closely related.

How thin should I slice them? Aim for about 1/8 inch (3 mm) thick. This is the ideal thickness for a crisp, snappy texture. If you slice them thicker, they will be softer in the center and may need a minute or two more of baking time.

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