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by Michael Beijer

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Hi, I’m Michael Beijer, the creator of this site. I’m a Dutch-English technical/patent translator with over 25 years of experience.  

For translation work, please contact me via:

Email: michael@beijer.uk
Mobile: +44 (0)747-5771720
Proz: My Proz.com profile

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Notice and take down policy

Notice: If you feel that any data on this site contains material that is owned by you and should therefore not be reproduced here, please:

  • Clearly identify yourself, with detailed contact data such as an address, telephone number or email address.
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  • Contact Michael Beijer at the following email address: michael@beijer.uk.

Take down: I will comply with legitimate requests by immediately removing the affected material.
 
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wordbook:terms:speculaas



speculaas

[NED] 	speculaas 
[ENG] 	(Netherlands Dutch) ‘speculaas’
 	(Belgian-Dutch) ‘speculoos’
 	(Van Dale, approx.) spiced biscuit (UK); spiced cookie (US) 
[REM] 	• https://en.wikipedia.org/wiki/Speculaas
 	Speculaas or speculoos (Dutch: Speculaas Dutch pronunciation: [speːkyˈlaːs], Belgian-Dutch: 
 	speculoos, French: spéculoos French pronunciation: ​[spekylos], German: Spekulatius) 
 	is a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before 
 	St Nicholas' day in the Netherlands (5 December), Belgium (6 December),[1], Luxembourg (6 December), 
 	and around Christmas in Germany and Austria. 
 	
 	Speculaas are thin, very crunchy, caramelized, slightly browned and, most significantly, 
 	have some image or figure (often from the traditional stories about St. Nicholas) stamped 
 	on the front side before baking; the back is flat.
 	
 	The name speculoos was coined for Belgian wheat flour cookies with hardly any spices. 
 	Today most speculaas versions are made from white (wheat) flour, brown sugar, butter and spices. 
 	Some varieties use some almond flour and have slivered almonds embedded in the bottom.[1]
[~]
wordbook/terms/speculaas.txt · Last modified: 2020/12/10 18:11 (external edit)