Since 1919 Vermeiren spiced biscuits have been manufactured following a traditional secret recipe. The dough is carefully kneaded and left to prove for a minimum of 12 hours, thus allowing the dough to absorb the flavours of all the ingredients prior to baking at a very high temperature. Our buyers source the best raw material, including specially selected spices and aromatics from all over the world. Raw cane sugar from the isle of Mauritius, wheat flour from France, Belgium and Germany, cinnamon from Indonesia. No additional salt is added to the product and of course there are no preservative, colourings or any genetically modified ingredients in our biscuits. The biscuit can be enjoyed at any time of day or night with all hot beverages.
In Belgium and the Netherlands you see two terms used for caramelised biscuits: speculoos and speculaas. There is, however, a difference. Generally speaking, in Belgium, speculaas with 'speculaas spices' is no longer made. The Dutch speculaas is a thicker, spiced gingerbread. The Belgian speculoos, or caramelised biscuit, is thinner and has a more refined taste.