Homemade Speculoos Cookies (Biscoff)
These traditional Belgian Speculoos Cookies (Biscoff Cookies) are super easy to make at home. Packed with spices and deep caramel flavour, these Speculoos cookies are incredibly addictive and fun to make!
Servings: 20 cookies
Calories: 136kcal
Ingredients
Dry Mix
- 250 gr Plain / All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1 generous pinch Fine Table Salt
- 2 teaspoon Ground Cinnamon
- 1/4 teaspoon Star Anise Powder
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Clove
- 1/4 teaspoon Ground Nutmeg
Wet Ingredients
- 200 gr Brown Cassonade / Vergeoise Sugar (see note 1) or Dark Brown Sugar / Muscavado Sugar
- 120 gr Unsalted Butter very soft
- 1 large Egg at room temperature
Instructions
- Combine the dry ingredients (flour, salt, baking soda and spices) in a bowl. Whisk to distribute and set aside.
- Place the soft butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment). With a hand mixer set on medium speed, cream the soft butter and sugar for 2 to 3 minutes until you get a thick paste.
- Add the egg and mix on low speed until combined.
- Add the dry ingredients mixture. Mix on the lowest speed until a rough dough comes together (see note 2).
- Transfer the dough between two large sheets of baking paper. Roughly flatten with your hands then use a rolling pin to roll into a large disc that is about 6 mm or 1/4 inch thick (see note 3).
- Optional, if using an embossed rolling pin: remove the top layer of baking paper and go over the dough with the embossed rolling pin to create a pattern. It will need to be pressed in quite well to keep the pattern after baking, but try not to flatten the dough too much. If the dough get thiner, adjust the baking time accordingly.
- Place on top of a flat tray and transfer in the fridge to chill for at least 2 hours, preferably overnight (see note 4).
- Preheat your oven on 160 degrees Celsius / 325 degrees Fahrenheit. Prepare a flat baking tray with baking paper (see note 5).
- Remove from the fridge and gently peel off the parchment paper. Using a rectangular fluted cookie cutter (or a cookie cutter of your choice), cut out the dough and place over the prepared baking sheet. Leave a bit of room between each cookie as they will spread a little bit.Any leftover dough can be re-rolled, chilled and cut for more cookies.
- Bake for 14 to 15 minutes or until the edges start to turn golden brown. Place on a wire rack and leave to cool down completely before serving.
Video
Notes
- The traditional way of making Speculoos is with Brown Cassonade (Belgian name) / Brown Vergeoise (French name) which is a type of sugar produced through sugar beets. It can be hard to find outside of Europe so if you do not have this particular type of sugar, use Dark Brown Sugar or alternatively Muscavado Sugar for a relatively similar flavour.
- The dough should be relatively soft and sticky. You shouldn't see any streaks of flour anymore.
- I recommend using a rolling pin with thickness rings for even cookies.
- I highly recommend resting and chilling the dough overnight. I will make a massive difference in both taste and colour as the flour rehydrates and the spices infuse the dough.
- For the best results, I highly recommend using a perforated baking tray combined with a perforated baking mat.
Nutrition
Calories: 136kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 37mg | Potassium: 35mg | Fiber: 1g | Sugar: 10g | Vitamin A: 164IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg