<?xml version="1.0" encoding="utf-8"?><mads xmlns="http://www.loc.gov/mads/" xmlns:mods="http://www.loc.gov/mods/v3" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.loc.gov/mads/
mads.xsd"><authority><topic authority="http://AATesaurus.cultura.gencat.cat/aat/getty_en">speculaas molds</topic></authority><related type="broader"><topic>pastry molds</topic></related><variant type="other"><topic>speculaas board</topic></variant><variant type="other"><topic>speculaas mold</topic></variant><variant type="other"><topic>speculaas molds</topic></variant> <note xml:lang="en"><![CDATA[ Wood molds in which the dough for gingerbread or speculaas cookies is formed. The dough is pressed into the mold, forming the entire biscuit, unlike similar molds that are meant to be repeatedly pressed into the dough in series. ]]></note></mads>