These cinnamon speculoos cookies (also called Biscoff or spekulaas cookies) are deliciously crispy and fragrant. Their distinctive spicy aroma comes from the addition of a LOT of cinnamon and the caramelizing of the brown sugar. Yummy.
I recently bought one of my favourite French pastry chef’s new book (“Gâteaux“) and immediately spotted the recipe for these cinnamon speculoos cookies. These Belgian cookies are traditionally made in time for St. Nicolas’ Day (on the 6th of December), but are now available to buy all year round.
I often use speculoos for my baking (for instance for the pumpkin cheesecake) as they add a nice cinnamony flavour to the dessert.
Speculoos are easy to make but require some resting time so you need to plan ahead before making them.
If you like cinnamon, you’ll enjoy this recipe!
These cinnamon speculoos cookies (also called Biscoff or speculas cookies) are deliciously crispy and fragrant. Their distinctive spicy aroma comes from the addition of a LOT of cinnamon and the caramelizing of the brown sugar. Yummy.
- 20 g eggs about 1/2 egg
- 100 g (1 stick) of butter
- 100 g (1/2 cup) vergeoise sugar or alternatively brown sugar
- 30 g (2 tbsp) granulated sugar
- 200 g (1 2/3 cups) flour
- 6 g (1 tsp) baking powder
- 10 g (2 tsp) of whole milk
- 5-8 g (1 tsp - 1 1/2 tsp) cinnamon
- 1 g salt a pinch of salt
Mix the butter, the white sugar and the vergeoise/brown sugar, then add the egg and the milk.
In a separate bowl, mix the flour, cinnamon, salt and baking powder, then add to the butter/sugar and mix until well combined.
Wrap the dough in cling film and chill in the fridge for 30 min until it becomes firmer (but not too firm or you will not be able to roll it out).
Roll out the dough to 3 mm (0.1 inch) thickness and cut out shapes with a cookie cutter. Leave to dry out at room temperature for 2 hours before baking.
Preheat the oven to 180°C (355F). Bake in the oven for 10 to 15 minutes.