History
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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Common allergens: Gluten, Dairy
Make it at home
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
- 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.
- 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).
- Beat in the egg.
- Sift in the flour, baking powder, baking soda, salt and 2 tablespoons of the spice mix; fold to a smooth firm dough.
- 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).
- Heat the oven to 170 degrees Celsius. Line two baking sheets with parchment.
- Roll the cold dough on a lightly floured surface to 4mm thick (the biscuit must be thin to caramelise properly).
- 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.
- 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).
- 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.
Tip from the editors. 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.
Where to eat speculoos
Speculoos in Bruges
Maison La Confiance ★ 4.2
Maison La Confiance at Wollestraat 31a in Bruges is an artisan biscuit bakery with an open bakery, baking speculoos and thirty other varieties.
Worth the queueSpeculoos and traditional Bruges biscuits
TipOpen on Sunday only during school holidays, long weekends and in November and December; closed at Christmas and New Year.
Speculoos in Brussels
Maison Dandoy ★ 4.6
Maison Dandoy's shop on Charles Buls street serves Liège or Brussels waffles with toppings such as chocolate, whipped cream, icing sugar and speculoos.
Worth the queueA Brussels waffle, which is crispy, light and square, topped with whipped cream.
Maison Dandoy Rue au Beurre ★ 4.5
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.
Worth the queueCrunchy crispbread, called the true star of the past century.
More cities are in research. Want speculoos covered somewhere specific? Tell us where you want to eat.