Desserts
Speculoos
Ingredients
- - 300 g Plain flour (2½ cups)
- - 200 g Dark brown (cassonade) sugar (1 cup)
- - 150 g Unsalted butter, cold and cubed (2/3 cup)
- - 5 g Baking powder (1 tsp)
- - 8 g Ground cinnamon (1 tbsp)
- - 1 g Ground cloves (1/4 tsp)
- - 2 g Ground nutmeg (1/2 tsp)
- - 2 g Fine sea salt (1/2 tsp)
Method
- Combine flour, sugar, baking powder, spices and salt in a bowl or food processor.
- Rub or pulse in the cold butter until the mixture resembles coarse crumbs and just starts to come together.
- Bring the dough together into a ball, wrap, and chill for at least 1 hour.
- Roll out the dough on a lightly floured surface to about 4mm (1/6 inch) thickness.
- Cut into shapes or press into a floured speculoos mould, then transfer to a lined baking sheet.
- Bake at 180°C (350°F) for 10–12 minutes until firm and deep golden-brown. Cool completely on the tray — they crisp further as they cool.
Introduction: Thin, deeply spiced, caramel-brown biscuits traditionally baked for Saint Nicholas's feast on 6 December,
speculoos have become a year-round favourite across Belgium, often carved into decorative wooden-mould
shapes and enjoyed alongside coffee.
Cultural Background: Thin, deeply spiced, caramel-brown biscuits traditionally baked for Saint Nicholas's feast on 6 December,
speculoos have become a year-round favourite across Belgium, often carved into decorative wooden-mould
shapes and enjoyed alongside coffee.
Tips: Chilling the dough thoroughly makes it much easier to roll and cut cleanly. Cassonade (Belgian dark brown sugar) gives the authentic deep caramel flavour; ordinary brown sugar is a reasonable substitute.
Variations: Crush into crumbs and use as a cheesecake base. Dairy-free version: substitute a plant-based block butter with good results.
Vegetarian/Vegan: Naturally vegetarian.
Storage: Store in an airtight tin for up to 3 weeks.
Reheating: Not required; served at room temperature.
Nutrition: Per biscuit: approx. 90 kcal, 1g protein, 4g fat, 13g carbohydrate, 6g sugar.
FAQs:
Q: Why did my speculoos spread too much?
A: The dough was likely too warm; chill it fully before rolling and again briefly before baking if needed.
Q: Can I use a rolling pin with a pattern instead of a mould?
A: Yes, an embossed rolling pin is a simple way to get a decorative surface without a specialist mould.