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




  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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