Speculoos Cookies Recipe: Irresistible Belgian Spiced Biscuits
Speculoos cookies are a delightful treat, known for their rich spices and perfectly crisp texture. These traditional Belgian cookies are not only aromatic but also easy to make. Whether for holiday gatherings or a special tea time, Speculoos cookies are sure to become a favorite in your home.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Brown sugar | 200g |
| Baking soda | 1g |
| Butter, cold | 100g |
| All-purpose flour | 250g |
| Water | 52g |
| Nutmeg | A pinch |
| Black pepper, ground | A pinch |
| Cloves, ground | 2g |
| Cinnamon powder | 10g |
Nutritional Information (Per Cookie, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 68 kcal |
| Protein | 1g |
| Carbohydrates | 10g |
| Fats | 3g |
| Fiber | 0.3g |
| Sugar | 5g |
| Sodium | 15mg |
Step-by-Step Instructions
1. Prepare the Base Dough
- Start by placing the all-purpose flour and cold butter (cut into small pieces) into a food processor. Pulse the mixture until it takes on a sandy, crumb-like consistency.
- Transfer this mixture to a clean work surface and form a mound. Make a well in the center.
2. Add the Sweet and Spicy Elements
- Into the well, add the brown sugar. Using your hands, gently incorporate the sugar into the sandy flour mixture.
- Sprinkle in the ground black pepper, ground cloves, grated nutmeg, and cinnamon powder. Add the baking soda to this mix.
3. Bind the Dough
- Pour the water into the center of the well. Using your hands, gradually work the ingredients together until a smooth dough forms.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to let the flavors meld.
4. Roll Out and Shape the Cookies
- After chilling, remove the dough from the fridge. If it feels too stiff, let it sit at room temperature for a few minutes to soften slightly.
- Lightly dust your work surface with flour and roll out the dough using a rolling pin to a thickness of about 3–4mm.
5. Cut Out the Cookies
- Use a cookie cutter with a size of approximately 6.5 cm x 4 cm to cut out your Speculoos cookies. Collect any leftover dough scraps, knead them briefly, and roll out again to make additional cookies. This recipe should yield around 20 cookies.
6. Chill and Bake the Cookies
- Place the cookies onto a baking sheet lined with parchment paper. For best results, let the cut cookies rest in the refrigerator for 5–10 minutes to help retain their shape during baking.
- Preheat your oven to 180°C (static mode). Once ready, bake the cookies for about 15 minutes, or until the edges turn golden brown.
7. Cool and Enjoy
- Remove the cookies from the oven and allow them to cool completely on a wire rack. Once cooled, your Speculoos cookies are ready to be served.
Serving Tips
- Enjoy these Speculoos cookies with a hot cup of tea, coffee, or even a glass of milk.
- For an extra special treat, dip them in melted chocolate and let them set for a decadent twist.
With their warm, spiced aroma and delightful crunch, Speculoos cookies are a classic that you’ll love making again and again. Share them with loved ones or savor them as a comforting solo indulgence.
