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How to Use Wooden Speculaas Moulds

Wooden speculaas moulds are lovely to use once you get the workflow right. Here’s a practical, step-by-step method that works with traditional stiff dough.

Instructions

Season the mould (first time only)

  • Brush with neutral oil (rapeseed, sunflower).
  • Rub with a cloth until matte, no pooled oil.
  • Let it dry overnight.
  • This helps the wood reject moisture and prevents dough sticking.
  • Do not wash in water. Never soak.
  • If dusty, wipe with a dry or lightly oiled cloth.

Use a stiff dough

  • Low moisture → almost like modelling clay.
  • Wet or buttery doughs will smear in the cavities and tear when unmoulded.
  • Tip: After mixing dough, rest 8–24 hours in the fridge. This relaxes the flour + hydrates the spices = perfect imprint

Lightly dust the mould

  • Use rice flour or potato starch— better than wheat, which gets sticky.
  • Shake out excess; you want a dusting, not a layer.

Press dough into the mould

  • Take a piece of dough slightly larger than the cavity.
  • Press with thumbs from centre outward.
  • Use a small rolling pin or palm to make the surface flush with the mould.
  • Pack firmly. Air gaps = broken noses, missing hands, unclean edges.

Remove the excess

  • Use a dough scraper or knife to shave across the top flush with the wood.
  • Smooth the back so it’s even.

Release Method 1 — Tap & lift

  • Hold mould face down over a lightly floured surface.
  • Tap the corner or handle against the table edge.
  • The biscuit drops cleanly.

Release Method 2 — Peel

  • Lay mould face down on parchment.
  • Press the parchment to the table with one hand.
  • Peel the mould up and back slowly.

Chill before baking (optional but recommended)

  • Place cookies on a tray.
  • Chill 30–60 min.
  • This preserves sharp detail in the oven.

Care & maintenance

  • After use: dry brush only.
  • If necessary: wipe with cloth slightly damp with oil.
  • Never soap, never dishwasher.
  • If mould looks thirsty/dry: re-oil lightly, let dry overnight.

Common mistakes

  • ❌ Dough too soft → faces blur, limbs merge.
  • ❌ Too much flour in the mould → ghostly imprint, chalky surface.
  • ❌ Pressing weakly → low detail, cracks.
  • ❌ Baking too hot → spreads, detail lost.

Notes

Extra tips
  • Use chilled dough balls — warm dough sticks.
  • For deep moulds (Sinterklaas, windmill), do two small taps, not one big knock.
  • Brush cavities very lightly with oil once every few uses if sticking starts.