Name: Speculoos Belgian Spiced Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: Belgian
Ingredients: 2.5 cups All-purpose flour; 1 cup Unsalted butter, softened; 1.5 cups Dark brown sugar; 2 tsp Ground cinnamon; 0.5 tsp Ground cloves; 0.5 tsp Ground nutmeg; 0.5 tsp Ground ginger; 1 tsp Baking powder; 0.5 tsp Salt; 2 tbsp Whole milk

"These crisp, golden-brown biscuits are a Belgian classic, infused with a fragrant blend of cinnamon, cloves, and nutmeg. Perfect for dipping in coffee or tea, they offer a delightful crunch and a deep, caramelized flavor that captures the heart of European baking."

1 Ingredients

Qty	Item
2.5 cups 315 g	All-purpose flour
1 cup 225 g	Unsalted butter, softened
1.5 cups 300 g	Dark brown sugar
2 tsp 5 g	Ground cinnamon
0.5 tsp 1 g	Ground cloves
0.5 tsp 1 g	Ground nutmeg
0.5 tsp 1 g	Ground ginger
1 tsp 4 g	Baking powder
0.5 tsp 3 g	Salt
2 tbsp 30 ml	Whole milk

2 Instructions

In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.

In a separate bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until a crumbly dough forms.

Add the milk one tablespoon at a time and mix until the dough comes together in a ball. Wrap in plastic and refrigerate for at least 3 hours, preferably overnight.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into rectangular shapes or use a traditional wooden speculoos mold.

Place the biscuits on the prepared baking sheets and bake for 12-15 minutes until the edges are golden brown.

Let the biscuits cool completely on a wire rack to ensure they reach their signature snap and crunch.

·
For the most authentic flavor, use dark muscovado sugar which provides a deeper molasses note.
·
If using wooden molds, dust them lightly with flour or cornstarch and tap out the excess to prevent sticking.
·
Roll the dough between two sheets of parchment paper to prevent it from sticking without adding too much extra flour.
·
Ensure your butter is at room temperature but not melted for the best texture.

? Frequently Asked Questions

Can I use Speculoos spice mix?

Yes, you can substitute the individual spices with 4 teaspoons of a pre-made Speculoos or Pumpkin Spice blend.

How long do they stay crunchy?

When stored in an airtight container at room temperature, they will stay perfectly crunchy for up to two weeks.

Do I have to chill the dough?

Yes, chilling is essential to allow the spices to bloom and to ensure the dough is firm enough to roll and hold its shape.

Is Speculoos the same as Biscoff?

Yes, Biscoff is a popular commercial brand of Speculoos cookies produced by Lotus Bakeries in Belgium.

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