Belgian Speculoos Cookies

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Thin, warmly spiced Belgian biscuits with a deep caramel note, perfect with coffee or tea and a familiar sight in bakery assortments and biscuit tins.

Serves: 24 people

Preparation time: 70 min

Ingredients

• all-purpose flour – 2 1/4 cups
• dark brown sugar – 3/4 cup
• unsalted butter, softened – 3/4 cup
• large egg – 1
• baking powder – 1 tsp
• ground cinnamon – 2 tsp
• ground nutmeg – 1/2 tsp
• ground cloves – 1/4 tsp
• ground ginger – 1/2 tsp
• fine salt – 1/4 tsp
• milk – 1 tbsp

Method

1. Beat the butter with the brown sugar until creamy and evenly mixed.
2. Mix in the egg and milk until the dough base is smooth.
3. Stir the flour with the baking powder, cinnamon, nutmeg, cloves, ginger and salt in a separate bowl.
4. Add the dry ingredients to the butter mixture and work everything into a firm dough.
5. Flatten the dough into a disk, wrap it and chill it for at least 1 hour so it becomes easy to roll.
6. Preheat the oven to 350°F and line two baking sheets with parchment paper.
7. Roll the dough out to about 1/8 inch thick and cut out cookies.
8. Bake the cookies for 10 to 12 minutes until the edges are darker and the tops are dry.
9. Let the cookies cool completely so they become crisp.