Speculoos is a crisp Belgian biscuit flavoured with caramelised sugar, the Belgian cousin of spiced speculaas, traditionally baked around Saint Nicholas Day.

Belgian speculoos leaves out the traditional speculaas spices and takes its flavour from caramelised sugar; it began in the early 20th century as a cheaper alternative. Speculaas itself is moulded with traditional images and was eaten around Saint Nicholas Day in early December. Maison Dandoy in Brussels, founded in 1829, still uses wooden moulds, and Lotus Bakeries has made speculoos since 1932. In Bruges, Maison La Confiance bakes its own speculoos and speculoos spread.

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Make it at home

Serves 3612 hr 30 minEasy

Ingredients

  • 300g plain flour
  • 200g dark muscovado sugar (or 180g light brown sugar plus 20g molasses)
  • 150g unsalted butter, very soft (not melted)
  • 1 large egg, beaten
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of fine sea salt
  • For the speculoos spice mix (speculaaskruiden): 4 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground white pepper
  • 1/4 tsp ground anise
  • Flour for rolling

Method

  1. Combine all the speculoos spice ingredients in a small bowl and mix well; you will use about 2 tablespoons for this batch, the rest keeps in an airtight jar.
  2. Cream the butter and dark muscovado sugar in a large bowl with a wooden spoon or a stand mixer until light and fluffy (about 4 minutes).
  3. Beat in the egg.
  4. Sift in the flour, baking powder, baking soda, salt and 2 tablespoons of the spice mix; fold to a smooth firm dough.
  5. Wrap in cling film, refrigerate for at least 12 hours and up to 3 days (the long rest develops the spice flavour and is structural).
  6. Heat the oven to 170 degrees Celsius. Line two baking sheets with parchment.
  7. Roll the cold dough on a lightly floured surface to 4mm thick (the biscuit must be thin to caramelise properly).
  8. Cut shapes with cookie cutters (traditional Belgian Saint Nicholas figures, windmills, hearts) or press into a speculaasplank wooden mould dusted with flour, peel the dough out carefully, lay on the parchment.
  9. Bake for 10 to 12 minutes until deeply golden brown at the edges (do not under-bake; the caramel notes come from a proper bake).
  10. Cool on the trays for 5 minutes (the biscuits firm as they cool) then transfer to a wire rack to cool completely. They harden to the canonical snappy texture. Store in an airtight tin for up to 2 weeks.

Editor tip. The dough must be very cold when you roll it; warm dough sticks and tears in a wooden mould. Dark muscovado sugar is what gives the deep caramel notes; light brown sugar without the molasses gives flat biscuits.

Common allergens: Gluten, Dairy.