The Belgian Speculoos

December 5, 2023

The iconic traditional belgian speculoos served to little children on the 6th of December ! Last year I received a wooden mold to make speculoos the traditional way and since then I’m in love with it ! So easy to use if it is not gluten-free ūüėČ but don’t worry, even without the mold, you can make delicious and pretty speculoos using a cookie cutter.

The linens on the pictures are from https://www.linenislove.com collection.

The Belgian Speculoos

Recipe by Memsie & CoCourse: DessertDifficulty: Easy
Servings

8

large cookies
Prep time

20

minutes
Cooking time

10

minutes
resting time

30

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 250g de farine
    wheat flour

  • 100g de beurre mou
    softened butter

  • 200g de vergeoise (cassonade)
    lightly packed brown sugar

  • 1 pinc√©e de sel
    a pinch of salt

  • 1 c.√†.c. de bicarbonate de soude
    tsp baking soda

  • 2 c.√†.c. d’√©pices √† sp√©culoos
    tsp speculums spices

  • 2-3 c.√†.s. d’eau
    Tbsp water

  • Epices √† sp√©culoos / Speculoos spices
  • 2 c.√†.s. de cannelle / tbsp cinnamon

  • 1 c.√†.c. noix de muscade / tsp nutmeg

  • 1 c.√†.c. de gingembre / tsp ginger

  • 1 c.√†.c. de clou de girofle / tsp clove

  • 1/2 c.√†.c. de poivre blanc / tsp white pepper

  • 1/4 c.√†.c. cardamome / tsp cardamom

  • 1/2 c.√†.c. d’anis √©toile / tsp anise

Directions

  • Battre le beurre avec la vergeoise en pommade. Ajouter les √©pices.

    Cream the butter with the brown sugar. Add the spices.
  • M√©langer la farine, le sel et le bicarbonate. L’incorporer au m√©lange pr√©c√©dent. Ajouter petit √† petit l’eau jusqu’√† obtenir une p√Ęte qui s’agglom√®re quand on la pince avec les doigts. Former une boule avec la p√Ęte, filmer et placer au r√©frig√©rateur au moins 1 heure et demi.

    Mix the flour, salt and baking soda. Add it to the previous mixture. Add the water little by little until you obtain a dough that clumps together when pinched with your fingers. Form the dough into a ball, wrap in film and place in the refrigerator for at least 1 and a half hours.
  • S√©parer la p√Ęte en 8 morceaux, √©taler grossi√®rement au rouleau sur un plan de travail l√©g√®rement farin√© et enfoncer dans le moule en bois pr√©alablement farin√© en appuyant bien du bout des doigts pour marquer l’empreinte. Taper le moule en bois verticalement sur la table pour en faire tomber le biscuit. Recommencer l’op√©ration pour tous les morceaux de p√Ętes. Si vous n’avez pas de moule en bois traditionnel, coupez des formes √† l’aide d’un emporte-pi√®ce.

    Separate the dough into 8 pieces, roll out roughly with a rolling pin on a lightly floured work surface and press into a floured wooden mold, pressing firmly with your fingertips to mark the imprint. Tap the wooden mold vertically on the table to make the biscuit fall out of it. Repeat the operation for all the pieces of pasta. If you don’t have a traditional wooden mold, make Christmas forms with a cookie cutter.
  • Placer les biscuits sur une plaque de cuisson recouverte de papier sulfuris√© et enfournez dans un four pr√©alablement chauff√© √† 180¬įc pour environ 10 minutes.

    Place the biscuits on a baking tray covered with parchment paper and bake in an oven previously heated to 180¬įC for around 10 minutes.

You Might Also Like

No Comments

Leave a Reply