Belgian Speculoos Cookies, Crispy Spiced Christmas Biscuits
🧂 Ingredients
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- 250 grams medium-protein all-purpose flour
- 150 grams Belgian brown sugar (cassonade, can be substituted with brown sugar/palm sugar)
- 125 grams unsalted butter, chilled
- 1 egg
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/8 tsp ground cardamom (optional)
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 In a large bowl, combine the flour, baking soda, salt, and all the ground spices (cinnamon, nutmeg, cloves, ginger, cardamom). Whisk well so the spices are evenly distributed.
- 2 Cut the chilled butter into small cubes, then add it to the flour mixture. Use your fingertips or a pastry cutter to work it in until the texture resembles coarse sand.
- 3 Add the brown sugar/palm sugar and mix well, making sure there are no large clumps.
- 4 Add the egg, then knead the dough by hand until it forms a firm, non-sticky mass. Don't overmix, so the cookies stay crisp.
- 5 Wrap the dough in plastic wrap, shape it into a flat disk, and chill in the refrigerator for at least 1 hour (ideally overnight) so the dough is easier to shape and the flavor develops further.
- 6 Once chilled, remove the dough and let it soften slightly at room temperature for 10 minutes so it doesn't crack when rolled out.
- 7 Lightly dust the countertop and rolling pin with flour, then roll out the dough to a thickness of 4-5 mm (about 1/6-1/5 inch).
- 8 Cut out the dough using any cookie cutter shape you like (windmill, round, or other shapes). Place the cookies on a baking sheet lined with parchment paper, leaving space between them.
- 9 Bake in a preheated oven at 175°C (350°F) for 12-15 minutes, until the edges are golden brown and the center feels slightly dry to the touch.
- 10 Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. The cookies will firm up and become crisp once completely cooled.
💡 Tips
• The longer you chill the dough in the refrigerator (up to 24 hours), the more the spice flavors will develop and the stronger the aroma will be.
• If you don't have Belgian brown sugar (cassonade), regular brown sugar or palm sugar makes a great substitute since both provide a similar caramel flavor.
• Make sure the butter is really cold when mixed into the flour so the cookies stay crisp instead of spreading too much while baking.
• Store the cookies in an airtight container; they'll stay crisp for up to 2 weeks and taste even better after resting for a day.
📊 Nutrition Facts / serving
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