Crunchy brown-sugar biscuit baked with real butter, cloves and cinnamon in wooden moulds. Maison Dandoy has baked it since 1829 and sells it by the box.

Modern Belgian speculoos uses caramelised sugar rather than the traditional speculaas spice mix. Maison Dandoy, founded in Brussels in 1829 and established on Rue au Beurre in 1858, is among the oldest producers still working and makes its speculoos with real butter, brown sugar, cloves and cinnamon in handcrafted wooden moulds. Speculoos are the traditional treat of Saint Nicholas on 6 December. The biscuit later gave its name to a spread, which Lotus Bakeries sells as Biscoff.

Where to eat Speculoos in Brussels

2 editor picks for Speculoos in Brussels, ranked by editorial score. All Brussels signature dishes · Speculoos across every city.

  • Maison Dandoy

    Order A Brussels waffle, which is crispy, light and square, topped with whipped cream.

    Maison Dandoy's shop on Charles Buls street serves Liège or Brussels waffles with toppings such as chocolate, whipped cream, icing sugar and speculoos.

    DetailsDirections

  • Maison Dandoy Rue au Beurre

    Order Crunchy crispbread, called the true star of the past century.

    Maison Dandoy at Rue au Beurre 31 is on the street where Jean-Baptiste Dandoy moved in 1858, after opening his first boutique in Brussels in 1829.

    DetailsDirections

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Make it at home

Serves 3012 hrEasy

Ingredients

  • 250g plain flour
  • 200g dark brown sugar
  • 150g unsalted butter, softened
  • 1 egg
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • Half tsp ground nutmeg
  • Quarter tsp salt
  • Half tsp baking powder

Method

  1. Cream butter and sugar together until light, about 3 minutes.
  2. Beat in the egg.
  3. Sift flour, spices, salt and baking powder over the bowl and stir in.
  4. Wrap dough and rest in the fridge overnight; the flavour develops with rest.
  5. Roll out to 4mm thickness on a floured surface.
  6. Cut into rectangles or use a speculoos mould. Lift onto a lined tray.
  7. Bake at 180C for 12 to 14 minutes until golden and firm. Cool on a rack; they crisp as they cool.

Editor tip. Rest the dough overnight in the fridge before rolling; it is easier to handle and the spices blend.

Common allergens: Gluten, Dairy.