HOW TO MAKE AUTHENTIC SPECULOOS COOKIES
Speculoos cookies are lightly spiced and shaped in different forms. Making speculoos cookies is a child-friendly activity. Try making speculoos around the Thanksgiving and Christmas holidays. The times indicated below are for preparing ALL the cookies. Each batch takes about 15 minutes to bake.
Provided by Belgian Foodie
Categories Dessert
Time 3h10m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, cream the butter and brown sugar together.
- Add one egg at a time, mixing about 30 to 60 seconds after each one.
- In another bowl, mix together the flour, baking powder and spices. Then add about 1/3 of the flour mixture to the butter-sugar mixture. Mix lightly until incorporated. Repeat in 2 steps for the next 2/3 of the flour mixture.
- Make a ball with the dough. Knead gently on a floured cutting board only to make sure all ingredients are mixed well together. If the dough sticks to your hands or the cutting board, add a little more flour until it's no longer sticky. Wrap the ball of dough in plastic wrap and put in refrigerator. Leave at least 30 minutes. I usually leave it overnight. It can stay in the refrigerator 24 hours without any problems.
- Remove the dough from the refrigerator about 15 minutes before rolling. Preheat oven to 350°F / 175°C (see notes below). Cut dough in three parts. Flatten the first part. Roll it out on a floured cutting board until the dough is about 1/12 inch / 2 millimeters thick. A little thicker is ok too. Be careful not to roll the dough too thin or else the cookies will break or burn. Gather the remaining dough and roll it out again to create new shapes.
- Use your cookie cutters to create shapes. Place the cut-out shapes of dough onto a baking sheet lined with baking paper. Put the filled baking sheet into the oven (on the middle rack). Let bake until the cookies are lightly brown on top (about 15 minutes). Remove cookies from oven and let them cool on a rack.
- While you bake each pan of cookies, continue rolling out the rest of the dough. You will thus roll-out and bake simultaneously. Therefore the time indicated for rolling out and baking will overlap to a large extent.
- After all the cookies are baked and cooled off, enjoy! If you create shapes the size of my cookies in the photo, you will make about 45 cookies per egg. Share with friends!
Nutrition Facts : Calories 54 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 12 mg, Fiber 0.2 g, Sugar 4 g, UnsaturatedFat 1.1 g, ServingSize 1 serving
BELGIAN SPICE COOKIES (SPECULOOS)
Belgian Spice Cookies or Speculoos are amazingly crispy, crunchy and delicious. They're not too sweet with a crunchy honeycomb-type structure. If you like the Delta Biscoff, you'll love these cookies.
Provided by Chula King
Categories Cookies
Time 1h10m
Number Of Ingredients 9
Steps:
- Whisk together the flour, cinnamon, cardamon, cloves, baking soda and salt. Set aside.
- Add turbinado sugar to food processor fitted with steel blade. Process for 30 seconds to break down sugar crystals. (See Tip 4)
- Add the chilled butter to the food processor. Process until butter is incorporated with the sugar, about 30 seconds. Add the egg. Process until incorporated, about 10 seconds.
- Add the dry ingredients to the sugar/butter mixture in the food processor. Process until flour is well incorporated, about 30 seconds.
- Transfer cookie dough to gallon Ziploc bag. Leaving the top open, roll the dough into an even layer that fills the bag. As you roll, turn the bag occasionally and lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and place in freezer for at least 30 minutes. See (Tips 5 and 6)
- Preheat oven to 300°F
- Line two baking sheets with parchment paper or silicone mats. Put the ziploc bag on a cutting board and slit it open. Turn the firm dough onto a parchment lined board or counter; discard the bag. Trim the four sides of the dough with a fluted pastry wheel cutter. Using a ruler as a guide and a fluted pastry cutter wheel, cut the dough into 32 1-1/4 inch rectangles. (See Tip 7)
- Bake at 300°F for 30 minutes. Remove from oven and let cool on baking sheet for 20 minutes.
- Yield: 32 Belgian Spice Cookies. (See Tip 8)
Nutrition Facts : Calories 69 kcal, Carbohydrate 9 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 13 mg, Sodium 55 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
SPECULOOS (BELGIAN SPICE COOKIES)
You will love these speculoos, spicy and crispy Belgian spice cookies.
Provided by Karen Kerr
Categories Dessert
Yield 72 cookies
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F.
- Mix together the cinnamon, coriander, and allspice in a small bowl. Remove one teaspoon of the spice mixture and place it in another bowl, along with the white sugar.
- In a medium bowl, add the flour, baking soda, cloves, and the rest of the spice mixture and whisk.
- Using a stand mixer with the paddle, beat the butter, brown sugar, and salt on high for about 5 minutes, until fluffy and light. Add the corn syrup and water and mix for 30 seconds more.
- Add in the dry ingredients and mix on low until just combined.
- Divide the dough in half and lightly knead each half a couple of times. Press each into 8 inch squares. Wrap one in plastic wrap while you work with the other half.
- Roll one half of the dough out to 1/8 inch thick between two layers of parchment paper.
- Using a 2 inch round, square, or rectangle cookie cutter, cut the dough and gently lift the cut cookies to a parchment lined baking sheet, about 1/2 inch apart.
- If you like, you can use a smaller cookie cutter to make an imprint on the cookies. Poke a few holes in the center with a toothpick.
- Re-roll the scraps and cut more cookies. Sprinkle with the reserved sugar and spice mixture. Place the baking sheet in the refrigerator for 15 minutes before baking.
- Bake the cookies in the center of the oven for 15 to 18 minutes, rotating halfway through. Cool on the pan for 10 minutes before transferring to a wire rack.
- Repeat with the rest of the cookie dough.
Nutrition Facts :
SPECULOOS (BELGIAN SPICE COOKIES)
These rolled spice cookies are very similar to the Lotus brand Biscoff cookies distributed on some airlines. These are adapted from a recipe I found at Cupcake Project. http://bit.ly/oV00DU
Provided by DrGaellon
Categories Dessert
Time 1h35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Sift together flour, spices, baking soda, baking powder and salt.
- In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
- Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
- Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
- Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
- Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
- Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.
Nutrition Facts : Calories 88.2, Fat 5.2, SaturatedFat 3.3, Cholesterol 13.6, Sodium 44.9, Carbohydrate 9.8, Fiber 0.3, Sugar 4.3, Protein 0.8
BELGIAN SPICE COOKIES
Categories Cookies Mixer Chocolate Ginger Dessert Bake Christmas Kid-Friendly Spice Winter Bon Appétit Small Plates
Yield Makes 4 dozen
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light. Add egg and beat until fluffy. Gradually add dry ingredients and beat just until combined. Divide dough in half. Flatten each half into rectangle. Wrap with plastic; chill 1 hour.
- Preheat oven to 350°F. Lightly butter 2 large baking sheets. Roll out 1 dough piece on lightly floured work surface to 13 x 9-inch rectangle. Trim edges to form 12x8-inch rectangle. Cut into 24 4x1-inch rectangles. Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough). Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake until edges begin to darken, about 8 minutes. Transfer cookies to rack and cool. Repeat with remaining dough piece.
- Working with 1 cookie at a time, brush imprints with melted white chocolate. Sprinkle colored sugar generously over chocolate. Let stand until chocolate sets, about 2 hours. Shake off excess colored sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
SPECULOOS (A FLEMISH SPICE COOKIE)
I could not believe that there wasn't a recipe for Speculoos on the Zaar. Did a search while I was crunching down on a couple of them - the others I saved to dunk into my coffee. To my mind, there is no better cookie to enjoy with a cup of (very good) coffee. Thin, crunchy, spicy. They are perfection. Be sure to roll the dough out very thin (I'd say about 1/8th of an inch. Adapted from a recipe found on epicurious (I like my speculoos spicier).
Provided by evelynathens
Categories Dessert
Time 35m
Yield 4 dozzen (approximately)
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, salt, cinnamon, ginger and cloves in a medium bowl. Set aside.
- Cream brown sugar and butter together in a large bowl. Add the egg and beat until fluffy. Add the dry ingredients gradually and mix until combined.
- Divide the dough in two halves. Flatten each half and wrap with plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350°F Grease two baking sheets. Lightly flour a work surface and your rolling pin. Roll out each dough piece until very thin. Cut cookies with a cookie cutter, roll out remaining dough and cut again. Repeat with the second dough piece.
- Put cookies on the baking sheets and bake until the edges start to darken, about 8 minutes. Transfer to a rack and cool.
Nutrition Facts : Calories 719.9, Fat 25.1, SaturatedFat 15.1, Cholesterol 113.9, Sodium 386.7, Carbohydrate 117.8, Fiber 3.3, Sugar 66.5, Protein 8.5
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