You’ve probably heard of Lotus Biscoff? I’m a massive fan of them, especially the spreads (guilty pleasure, best with Cinnamon and Raisin bagels), so I had to make some myself! Speculoos are a traditional spiced biscuit that originates from The Netherlands, however, there are different varieties: Dutch speculoos are more cake-like, whilst Belgian speculoos are heavily spiced cookies, and German speculoos are also cookie-like, but less spiced.
As Christmas is fast approaching, these are a fun, warm winter treat to make with the family especially with the children. Enjoy with some melted chocolate and most importantly don’t forget to leave some for Santa!
WHAT YOU NEED
Up to 45 cookies
- 200 g salted butter cut in cubes
- 150g light soft brown / 150g dark soft brown muscovado sugar
- 2 eggs
- 500 g Plain flour
- 1 ½ tsp baking powder
- 1 ½ tsp cinnamon ground
- ¼ tsp ginger ground
- ½ tsp allspice
- ½ tsp clove
TIP: You can use either. Dark gives it a richer flavour and browner colour. I use the light to balance out the richness, but you can use either.
- Pre-heat the oven to 180C/350F/Gas 4
- In a large mixing bowl, mix the butter and brown sugar together – I use my standing whisk at the lowest level.
- Now add one egg at a time, and mix for 30 to 40 seconds per egg. Once all the ingredients have combined, it should create a thick, creamy consistency like the picture below.
- In another bowl, mix together the flour, baking powder, ginger, cinnamon, baking powder, cloves and nutmeg. Then sieve the ingredients.(TIP: I always sieve the flour, as it removes any lumps, and just in case there’s any rocks, glass etc. From the factory, you’ll be able to spot it.
- Add about 1/3 of the flour mixture each time, to the butter-sugar mixture. Mix lightly until incorporated.
- Using your hands, whilst in the bowl, start pressing the mixture together until it starts to form into a dough-like texture. Then, dust a surface with flour and start kneading the dough into a ball. (TIP: If the dough sticks to your hands or surface, simply add more flour until it no longer sticks.)
- Now wrap the ball of dough in plastic wrap and put in refrigerator. Leave it to sit for 30 minutes. You can also leave the dough refrigerated for up to 24 hours.
- Remove the dough and let it sit for 10 minutes before rolling. Depending on how big your surface is, cut the dough into two or three portions, then begin to roll out.
- Using your favourite cookie cutters, simply cut out shapes with a thickness of 0.5cm. Then repeat the process again.
- Put the first batch in the oven, and bake till light brown (so for 11-15 minutes), then repeat the process with the second batch of dough.
- Once they are ready place on a rack or plate for it to cool down.
- Serve with some chocolate and you’re ready to go!
Enjoy with melted chocolate!