Recipes

Speculoos (Cinnamon Biscuits)

On arriving in Belgium, I quickly discovered that speculoos is a big deal here! I was lucky enough to visit the Maison Dandoy factory where they’re made for my fist taste of speculoos! It is very very good! I’m not a fan of biscuits normally, but I love cinnamon and these really deliver! Here’s a recipe I’ve adapted to make my own speculoos…

In the photo, you see some speculoos I made (without wooden moulds, just cookie cutters) to give my grandmother for the festive season at home in Dublin. They’re very simple to make and they taste great, if you’re into cinnamon. I like to use them to make other things like my speculoos, fig & almond pancakes for example. I also created a speculoos granola recipe using medjool dates, plenty of cinnamon and crushed up speculoos biscuit. In fact, looking at my blog I realise that three out of the previous four recipes are centred around speculoos. Maybe by now I’ll have gotten over my little infatuation with the wonderful speculoos…

Speculoos

Print Recipe
Cooking Time: 30 minutes

Ingredients

  • 280g flour
  • 100g unsalted butter
  • 200g muscovado sugar
  • 33ml water
  • pinch salt
  • 1 tsp baking soda
  • 1/2 vanilla pod (beans) or vanilla essence
  • 1/2 tsp cinnamon (at least)

Instructions

1

Preheat oven to 175-200°C (350-390°F).

2

In a bowl, cream the brown sugar, butter, vanilla and spices.

3

Sift the baking soda, flour and salt, and add gradually to the mixture. Add water and beat.

4

Separate the dough into several piles and roll out on a floured work surface. If you happen to have a wooden speculoos mould, lucky you! If not roll out the mix to a thickness of about 0.5 and either make them into rectangles or just bake in a slab.

5

Place the dough onto a baking tray lined with baking paper.

6

Bake for about 10 minutes, and place the speculoos on cooling racks. They come out quite soft and harden as they cool

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