Speculoos are spiced cookies that usually show up in most markets and bakeries in December in Belgium, Germany, and the Netherlands. Bring all the flavor of a continental European Christmas to your kitchen with this recipe for the Belgian variation of speculoos. You can buy speculoos spice for these cookies or you can make your own with ground cinnamon, nutmeg, cloves, ginger, cinnamon, and white pepper. Crunchy, spicy, and sweet, these cookies beg for a cup of milk or tea to dip them in.
- 200 grams self raising flour
- 125 grams brown sugar
- 1 tablespoon spices (speculoos, or mixed spice)
- 1 pinch salt
- 150 grams butter (cold, cut in pieces)
- 2 tablespoons cold milk
- In a food processor add the flour, sugar, salt, spices, and butter. Blend until grainy.
- Add the milk, a little at a time, with the machine on, until the mixture forms a dough ball.
- If not using a food processor, place all the solid ingredients in a large bowl and then add the butter. Mix with the fingertips until it resembles breadcrumbs. Add the milk gradually and bind together to form a dough ball.
- Roll into a ball and wrap in plastic film. Leave to rest in the refrigerator for at least 2 hours. (24 hours is best.)
- Preheat the oven to 170C.
- Line a baking tray with baking paper.
- Roll out the dough into a rectangle. (If too sticky, roll out between 2 sheets of plastic film.)
- Place the dough onto a baking tray.
- Bake for 25 minutes, until golden and soft to touch. (It will harden as it cools).
- Break up with the hands or cut with a knife into desired portions.
PER SERVING *
|Calories580Calories from Fat280|
|% DAILY VALUE*|
|Calories from Fat280|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.