Snack and Appetizers

Traditional Belgian Speculoos Cookies

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.

READ ALSO:   Dutch Donuts (OLIEBOLLEN) Recipe

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

BELGIAN MEATBALLS

BELGIAN CHICKEN WATERZOOI

TRADITIONAL BELGIAN FRIES

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Traditional Belgian Speculoos Cookies

Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 100 calories 1 gram fat
Rating: 5.0/5
( 1 voted )

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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