Speculoos
Speculoos is a traditional Belgian biscuit, associated mainly with the Saint Nicholas celebration on December 6th, though enjoyed year-round today. Its crisp texture and warm spice aroma make it one of Belgium's most beloved treats, often served in decorative shapes representing traditional figures. Across Flanders and Wallonia, the recipe varies slightly from family to family, but cassonade brown sugar remains the ingredient that gives the biscuits their characteristic caramel color. Today speculoos is also used as the base for biscuit spread, a true international culinary phenomenon.
Crisp spiced biscuits
Thin spiced dough baked until crunchy and golden brown.
Warm spice blend
Cinnamon, cloves, nutmeg and ginger give the classic aroma.
Cassonade brown sugar
Belgian brown sugar gives the caramel color and deep flavor.
Perfect with coffee
Traditionally served alongside coffee or hot chocolate.
Ingredients 4 servings
- 300g flour
- 200g soft butter
- 150g cassonade brown sugar
- 1 egg
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tsp baking powder
How to make it
- 1Mix the soft butter with the cassonade brown sugar until you get a fluffy cream.
- 2Add the egg and incorporate it well.
- 3In a separate bowl, combine the flour with cinnamon, cloves, nutmeg, ginger and baking powder.
- 4Gradually add the dry mixture to the butter mixture, kneading until a smooth dough forms.
- 5Wrap the dough in plastic and chill for at least one hour.
- 6Roll out the dough on a floured surface to about 4mm thickness and cut shapes using cookie cutters.
- 7Place the biscuits on a baking sheet lined with parchment paper and bake at 180°C for 12-14 minutes, until golden and crisp.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
