Christmas just isn’t Christmas without some spice – gingerbread, mulled wine, peppermint bark, etc. The spices warm you from the inside out, feeling like a hug for your insides. If you’re looking for a spiced cookie that’s a little bit different this holiday season why not try the most famous biscuit of Belgium, the speculoos.
I became obsessed with these crisp little biscuits while we were in Belgium this past summer, just one more sweet and unhealthy treat that the Belgian’s have perfected (mmmm….waffles….) There is a good chance that you’ve tried speculoos (sometimes called speculaas) without even realizing it, they are often served on airplanes or with coffee in Europe, with the most famous brand being Lotus. The company also sells a Speculoos flavoured spread that is like heaven on a piece of toast!
If you’ve become obsessed with these tasty little treats while travelling and you don’t fancy having to import them why not try making them yourself? They are traditionally made for the December 6th celebrations of St. Nicholas Day in Belgium, making them the perfect Christmas cookie for you to try this year.
Belgian Speculoos Cookies
200 g all purpose flour
125 g butter at room temperature
125 g soft brown sugar (use dark if you like a molasses flavour, otherwise use light)
2 tsps baking powder
2 tbsps milk
1 tsp cinnamon
1 tsp ginger
1 tsp mixed spice (if you would like to make your own mixed spice visit weekendbakery.com)
pinch of salt
- Preheat oven to 350 degrees F.
- In large bowl beat together the butter and sugar until well mixed and light, about 1 minute. Add milk and salt.
- In a small bowl sift together the dry ingredients – flour, baking powder, spices.
- Mix the dry ingredients into the butter and sugar mixture until just combined, being careful not to over mix.
- Wrap dough and place in fridge for at least 2 hours.
- Remove dough from fridge, divide in two and begin rolling one half on a lightly floured surface to the thickness of 1/4 inch
- Cut into shapes using a 2 to 2 1/2 inch cutter before transferring to a baking sheet and sprinkling lightly with granulated sugar
- Bake until the edges are just beginning to brown, about 7-10 minutes.
- Enjoy with a cup of tea!