Antique cookie board or Speculaas Plank with 9 molds
Nice primitive antique folk art carved wooden cookie board or speculaas plank circa mid-late 1800's. They are like the springerle cookies. This great carved piece features 9 different carved molds and has a beautiful patina. The detailing in the animal and people designs are simply fabulous. All hand carved on a hardwood board .Wood condition is very good, natural aged patina, and a few teeny wormholes the size of a pinhead, just adds to the character. Measures 4 3/4" HIGH AND 26 3/4" LONG.
This is an awesome original antique and even has two little hangers on top that appear to have been attached many many years ago. The carving is deep and detailed. I have many detailed pictures of it. please email me if you would like to see them.DON'T MISS OUT ON THIS ONE!
SPECULAAS IS A TYPE OF SPICED DUTCH COOKIE. THESE SPICED COOKIES ARE PRESSED INTO ONE OF THESE WOODEN BOARDS CALLED A SPECULAAS PLANK THEN THE MOLDED SHAPE IS TIPPED ONTO A BAKING SHEET TO COOK. THE COOKIES ARE ASSOCIATED WITH THE DUTCH FEAST OF SINTERKLAAS. THE DUTCH CELEBRATE SINTERKLAAS ON DECEMBER 5 & 6th, THE HOLIDAY CONSISTING OF ST. NICOLAS EVE AND ST. NICOLAS DAY HONOURS THE LIFE OF ST. NICOLAS. THIS REAL LIFE SANTA CLAUS WAS BORN TO WEALTHY PARENTS IN THE 3rd CENTUARY OF PATARA. HE SPENT HIS LIFE GIVING HIS MONEY AWAY TO THE POOR AND DOING GOOD DEEDS. HE DIED ON DECEMBER 6th, AND IT IS THIS DAY THAT HIS LIFE IS COMMEMORATED, HIS FEAST DAY IS OBSERVED BY THE GIVING OF GIFTS. THE CHILDREN PUT OUT THEIR WOODEN SHOES THE EVENING BEFORE, TO FIND THEM FILLED WITH SWEETS AND GIFTS UPON AWAKENING THE NEXT DAY.
Bakers using the deeper-carved cookie boards would have used a recipe for speculaas, speculoos, or spekulatius, depending which country the baker resided in. The more shallow-carved American cake board was used to make what is most commonly referred to as a New Year's cake.Here is a recipe from a third generation Belgian whose family emigrated from Flanders to the United States. The recipe is an original which originated in Belgium. This recipe will also serve as a recipe for "speculoos" as it is often called in Belgium
1 C. butter, softened
1 C. Crisco shortening
1 C. sugar
1 C. light molasses
1 tsp. baking soda
1 T. hot water
5 to 6 C. flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
3/4 C. finely ground almonds
Cream together the butter, Crisco and sugar. Add molasses and the baking soda, which has been dissolved in 1T. hot water, mixing thoroughly. Sift spices with half of flour. Add finely ground almonds(almonds work well if run through a blender). Add to butter-molasses mixture. Add remaining half of flour, mixing completely, to make a stiff dough. Work into 2 rolls for slicing, or a ball of dough(if you will be using a cookie board), wrap in waxed paper, and let stand overnight in the refrigerator. This dough can be frozen if need be. Either slice very thin cookies from rolls, or press dough into a floured wooden cookie board. Place cookies on lightly greased cookie sheets and bake at 350°F for 7 to 10 minutes, until starting to brown. The baking time may be a bit longer for speculaas cookies made from the cookie boards. When cool, store cookies in an air-tight container.
Makes 6 to 8 dozen sliced cookies. If using cookie boards then the number of cookies will depend on the size of the mold which is used.