Traditional Belgian Speculoos Cookies
Speculoos, as they’re called in Belgium, are spiced gingerbread shortcrust cookies that are traditionally made and eaten throughout the Christmas holiday season.
Whether you know them as speculoos, speculaas, spekulatius or Biscoff, few things are as irresistible as these positively delicious, buttery gingerbread shortcrust cookies!
EQUIPMENT
Stand/ Electric mixer
Rolling pin
Pastry brush
Offset spatula
Two half sheet pans
Cookie stamps
RECIPE INGREDIENTS
2 1/4 cup firmly packed dark brown sugar
1 cup unsalted butter , soft
2 large egg yolks
3 tablespoon heavy whipping cream
1 teaspoon quality pure vanilla extract
1 teaspoon finely grated lemon zest
1 cup almond or hazelnut flour
3 1/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground anise seed
1/4 teaspoon ground cardamom
DIRECTIONS ON HOW TO MAKE TRADITIONAL BELGIAN SPECULOOS COOKIES
Using an electric mixer, beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest until it’s pale and fluffy for 5-6 minutes. Add the almond/hazelnut flour and stir until combined.
In a separate bowl, combine the flour, salt and spices. While beating, gradually add this flour mixture to the wet mixture. Fold using a spatula then knead with hand. If the dough is too dry/crumbly add a little extra egg yolk as needed.
Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge for at least 5 hours or overnight.
Roll the dough out onto a lightly floured work surface to a thickness of about 1/4 inch.
Cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos.
Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.
Preheat the oven to 375 degrees F.
Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container.
Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.
TRY OTHER BELGIAN RECIPES
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
2 1/4 cup firmly packed dark brown sugar
1 cup unsalted butter , soft
2 large egg yolks
3 tablespoon heavy whipping cream
1 teaspoon quality pure vanilla extract
1 teaspoon finely grated lemon zest
1 cup almond or hazelnut flour
3 1/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground anise seed
1/4 teaspoon ground cardamom
Instructions
- Using an electric mixer, beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest until it's pale and fluffy for 5-6 minutes. Add the almond/hazelnut flour and stir until combined.
- In a separate bowl, combine the flour, salt and spices. While beating, gradually add this flour mixture to the wet mixture. Fold using a spatula then knead with hand. If the dough is too dry/crumbly add a little extra egg yolk as needed.
- Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge for at least 5 hours or overnight.
- Roll the dough out onto a lightly floured work surface to a thickness of about 1/4 inch.
- Cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos.
- Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.
- Preheat the oven to 375 degrees F.
- Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container.
- Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.
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Ingredients
2 1/4 cup firmly packed dark brown sugar
1 cup unsalted butter , soft
2 large egg yolks
3 tablespoon heavy whipping cream
1 teaspoon quality pure vanilla extract
1 teaspoon finely grated lemon zest
1 cup almond or hazelnut flour
3 1/4 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground anise seed
1/4 teaspoon ground cardamom
Instructions
- Using an electric mixer, beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest until it's pale and fluffy for 5-6 minutes. Add the almond/hazelnut flour and stir until combined.
- In a separate bowl, combine the flour, salt and spices. While beating, gradually add this flour mixture to the wet mixture. Fold using a spatula then knead with hand. If the dough is too dry/crumbly add a little extra egg yolk as needed.
- Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge for at least 5 hours or overnight.
- Roll the dough out onto a lightly floured work surface to a thickness of about 1/4 inch.
- Cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos.
- Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.
- Preheat the oven to 375 degrees F.
- Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container.
- Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.