Belgian Speculoos Recipe

Belgian Speculoos Recipe

Speculoos is the Belgian counterpart to the Dutch speculaas biscuit and is typically more affordable to buy and make, as it contains fewer spices than the Dutch version. Speculoos has gained popularity worldwide, especially the Lotus brand with its Biscoff biscuits and spread. The biscuit is made from flour, caramelized sugar syrup, fat, and cinnamon.
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Course Dessert
Cuisine Dutch
Servings 24 Yield
Calories 98 kcal

Ingredients
  

  • All-purpose flour – 2 cups
  • Butter (softened) – 1/2 cup
  • Brown sugar – 3/4 cup
  • Egg – 1
  • Baking powder – 1 tsp
  • Ground cinnamon – 1 tbsp
  • Ground ginger – 1/2 tsp
  • Ground nutmeg – 1/4 tsp
  • Ground cloves – 1/4 tsp
  • Salt – 1/4 tsp

Instructions
 

  • In a mixing bowl, cream together softened butter and brown sugar until light and fluffy.
  • Add the egg to the butter-sugar mixture and beat until well combined.
  • In a separate bowl, sift together all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  • Divide the dough into two equal portions and shape each portion into a disk.
  • Wrap the dough disks in plastic wrap and refrigerate for at least 1 hour, or until firm.
  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
  • Use cookie cutters to cut out shapes from the dough.
  • Place the cut-out cookies on the prepared baking sheet, spacing them slightly apart.

Nutrition

Calories: 98kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 18mgSodium: 80mgSugar: 6g
Keyword Belgian Speculoos Recipe
Tried this recipe?Let us know how it was!
Article Categories:
Around the world

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating