Speculoos is the most famous biscuit in Belgium, you will also find it in the Netherlands, Germany and France. The biscuits have a caramelized cinnamon and butter taste.
Traditionally they were made for “Sinterklaas”, who is the “Santa Claus” of Northern Europe.
Today they are made the whole year round. You will find them in supermarkets and bakeries.
They are exported around the world.
Even on Delta airlines, they serve “speculoos” with coffee on the flight!
BELGIAN SPECULOOS BISCUITS
For 2 trays
What do you need?
• 125 gram unsalted butter
• 200 gram self-raising flour + extra for dusting
• 1 tsp. baking powder
• 130 gram dark brown sugar (important for the colour)
• 2 tbsp. cinnamon
• 1 egg
Make sure the butter is at room temperature.
Blend all the ingredients in a food processor for 3 minutes on high speed.
You can also knead this easily by hand.
It is important the ingredients are well diffused, which will also bring out the nice dark brown colour.
Make a ball with the dough, wrap it into cling foil and cool in the fridge for 4-5 hours.
Preheat the oven on 180⁰C.
Dust your bench top with flour.
Place the dough in the middle.
With a dough pin, roll out, gently, bit by bit, into a rectangular shape a few mm thick.
If the dough is too smooth, place back in the fridge for an extra hour. If too hard, let it rest for 30 minutes to 1 hour, at room temperature.
With some cookie forms, cut out the dough.
Take an oven tray and line with baking paper.
Place the biscuits on the baking paper.
Roll the left-over dough back into a ball and roll out again.
Do this until you have used up all the dough.
Bake for 13 minutes.
Take out of the oven.
It is normal that the biscuits aren’t crisp immediately.
They will become crunchy cooling down.
PS: It is NOT rude to dip this biscuit into coffee! 😉
© Magali Schockaert and Gourmetonboard.com, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.