Speculoos are sweets typical of Belgium and the Netherlands!
They are flavored biscuits, thin, crispy and tender on the basis of flour, butter, brown sugar, which gives the typical caramel color; and many fragrant spices, such as cinnamon and cloves, which give speculoos biscuits a unique flavor!
Perfect for serving at Christmas and more! Perfect for tea, as a snack and dessert in winter!
Traditionally, they have an embossed ornament, a pattern on cookies, but unfortunately I did not have such molds, and the roller did not work in this case!
about 50 pieces
- 275 g of wheat flour
- 200 g dark brown sugar (or muscovado sugar)
- 120 g of cold butter
- 40 g of ice water
- 1 large teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1 pinch of powdered cardamom
First of all, mix the flour, spices and sugar. Then add cold butter, cut into small pieces. Crush the dough between your fingers and add cold water.
Knead quickly until a ball is formed. If it doesn’t blend, add a few drops of ice water to get the consistency:
Wrap the finished dough in foil and put it in the fridge for about 1 hour.
Roll out the dough pieces to a thickness of about 3 mm using a rolling pin and sprinkle with flour.
Cut out the biscuits or squeeze the ornament and trim them around with a knife.
Place cookies on a baking sheet lined with baking paper. Put the trays in the fridge for at least 30 minutes.
Finally, bake in a hot oven at 180 degrees C for 13 – 14 minutes, until completely golden. They are supposed to be golden and crispy.
Enjoy your meal!