June 17, 2019
"A very traditional Belgian spice cookie. In Belgium, these are made in various ways. You can bake in one large piece and crack into pieces to serve. Or you can use a cookie cutter to make shapes. But the traditional way is to cut cookies and imprint with a cookie mold. Think Springerle cookie, only better tasting! Biscoff cookies ARE in fact Speculoos. The vergeoise is a special type of brown sugar, hard to find except on Amazon (expensive!!!)"
- Serving Size: 1 (35.7 g)
- Calories 111.9
- Total Fat - 5.3 g
- Saturated Fat - 2.8 g
- Cholesterol - 64 mg
- Sodium - 74.1 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 1.1 g
- Sugars - 6.5 g
- Protein - 3.2 g
- Calcium - 26.7 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
With a spatula, mix the butter with sugar, salt and spices. Add the eggs one by one and mix well.
Gradually add the flour mixed with the baking powder until obtaining a homogeneous dough.
Cover the dough with plastic wrap and refrigerate for 12 hours.
Preheat oven to 375 F. Line several baking sheets with parchment paper.
Cut the dough into 4 equal pieces. Thoroughly dust the work surface and a rolling pin with flour. Roll a piece of dough to a thickness of ¼ inch. Cut the dough with a knife or a cookie cutter and use the wooden or silicone mold to make some prints on the speculoos.
Place the speculoos on the baking sheet. Repeat with the remaining dough. Bake the cookies for 10 minutes.
Let cool on the baking sheet for 5 minutes, them carefully place them on a cooling rack. Let them cool completely before storing them in a tin box.
Tips & Variations
- Optional: wooden or silicone cookie molds (Springerle molds)