Belgian speculoos is a spiced shortcrust biscuit with cinnamon, cardamom, cloves, ginger and dark brown sugar: crispier than the Dutch version, carved from wooden moulds at Ghent bakeries.

Speculoos is the spiced biscuit of the Low Countries, with roots in the 5th December Sinterklaas tradition when biscuits shaped as bishops, windmills and animals were given to children. The Belgian version, produced industrially by Lotus since 1932, is flatter and spicier than the Dutch speculaas. Artisan versions at Ghent's Patisserie Joost Arijs use hand-carved wooden moulds and a house spice blend with higher cinnamon and cardamom ratios. The biscuit is at its peak around Christmas but sold year-round.

Where to eat Belgian Speculoos in Ghent

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

  • The Bakery by Joost Arijs

    • ★ 4.6
    • Bakery
    • €€
    • Zuidstationstraat

    Order Country sourdough loaf: 24-hour fermentation, open crumb, caramelised crust.

    Pastry chef and chocolatier Joost Arijs opened this specialist sourdough bakery in 2022, with slow-fermented wheat, rye and multigrain loaves.

    DetailsDirections

  • Himschoot Bakery

    Order Suikerbrood (sugar bread): the pearl-sugar enriched loaf, warmest and cheapest near the Gravensteen walls.

    Ghent's oldest bakery since 1880: suikerbrood, koeken and morning buns for under €3 each, eaten standing in the Groentenmarkt near the Gravensteen.

    DetailsDirections

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Make it at home

Serves 302 hrEasy

Ingredients

  • 250g plain flour
  • 150g dark brown sugar
  • 125g cold butter, cubed
  • 1 egg
  • 2 tsp ground cinnamon
  • 0.5 tsp ground cardamom
  • 0.25 tsp ground cloves
  • 0.25 tsp ground ginger
  • 0.5 tsp baking powder
  • Pinch of salt

Method

  1. Mix flour, sugar, spices, baking powder and salt together in a large bowl.
  2. Rub in cold butter with fingertips until the mixture resembles breadcrumbs.
  3. Add egg and mix to a firm dough. Do not overwork.
  4. Wrap in cling film and chill for 1 hour.
  5. Roll out to 3mm thickness on a floured surface. Cut with speculoos or biscuit cutters.
  6. Bake at 180C for 10-12 minutes until golden brown at the edges. Cool completely on a rack.

Editor tip. The biscuits firm up considerably on cooling; take them out while they still flex slightly in the centre.

Common allergens: Gluten, Dairy, Egg.