Speculoos is a biscuit originating from Belgium. It is traditionally consumed on Saint-Nicolas on December 6, sometimes even on Saint-Martin on November 11. Today, it is consumed daily as at tea time or in some brasseries as an accompaniment to coffee.
Recipe for 30 cookies
Preparation time: 30 minutes
Rest time: 2h30
- 250g of flour
- 160g butter
- 160g brown sugar or cane sugar
- A tablespoon of speculoos mix
- A teaspoon of ground Ceylon cinnamon
- A pinch of ground nutmeg
- A pinch of salt
- A teaspoon of baking powder
- An egg
STAGES OF THE RECTE
- In the bowl of your food processor, add the flour, sugar, speculoos mixture, cinnamon, baking powder, pinch of nutmeg and salt. Mix with a wooden spoon.
- Using your fingers, make a well in the middle and incorporate the butter. Start mixing with the stand mixer at medium speed until you get a homogeneous mixture and then add the egg. Continue to mix until you get a dough in the center and with almost no material on the sides of the bowl.
- On a floured work surface finish kneading the dough by hand and form a ball. Wrap the dough and let it rest in the fridge for at least 2 hours.
- Using the rolling pin, roll out the dough on the same floured work surface. When the dough is rolled out to a thickness of half a centimeter, start cutting the dough into the shape of a cookie using the cookie cutter of your choice.
- Place the cookies on a baking sheet, directly on baking paper. Leave to rest for 30 minutes in the fridge so that the cookies do not lose their shape while baking.
- Preheat your oven to 180°C and bake your biscuits for 12 minutes in fan-forced heat.
It's ready !
The sweet and delicate salinity of Persian blue salt will go perfectly with this homemade speculoos recipe.