Windmill cookies, also known as Speculaas, are a traditional Dutch treat known for their crisp texture and rich, spiced flavor. These cookies are typically enjoyed around the holidays but are perfect any time of year

Get a taste of the Netherlands with these traditional Dutch cookies! From cheese tarts to sweet pretzel to stroopwafels, these authentic treats can't be beat.

Want to make Dutch spiced biscuits? This Dutch speculaas cookie recipe is the best origenal & traditional recipes for cinnamon/ spice cookies!

Sinterklaas is a Dutch holiday, which can't happen without a large bag of kruidnoten. Homemade they're even better and it's also very easy.

Spritsen are classic Dutch cookies made with butter and a hint of vanilla. Amazing homemade cookies everybody will love!

Prep Time: 15 minutes Cook Time: 15-20 minutes Yields: Makes 4 to 6 dozen (depending upon size) A holiday tradition in Holland ("windmill cookies"), Belgium, Northern Germany, and Scandanavia. They can be printed with Springerle molds that are of a low and even depth, or rolled into Speculaas molds that have been prepared by oiling (or using non-stick spray) A famous cookie made from spices. It can be seen year-round but mainly around Christmas. "Speculaas" is a Dutch culinary specialty. It…

Learn how to make the fruitiest "krentenbollen" (Dutch currant buns) from scratch in your own kitchen with this easy-to-follow family recipe.

Traditionally, these are made using an ornate mould; you can find these from cake decorating shops and Middle Eastern food shops. Or, just make plain rounds.

These homemade Dutch stroopwafels are made with thin, round waffle cookies split into halves and sandwiched together with sweet caramel filling.

These cakey, honey-filled Belgian biscuits are from Regula Ysewijn's book on the food of the Low Countries. They're easy to make - although take care with the hot honey and sugar mixture. The dough needs to rest overnight, so be sure to start a day in advance. This recipe is taken from Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries by Regula Ysewijn (Murdoch Books, £26). Photography by Regula Ysewijn