Print

Cinnamon speculoos

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.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 40 speculoos

Ingredients

  • 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

Instructions

  1. Mix the butter, the white sugar and the vergeoise/brown sugar, then add the egg and the milk.
  2. In a separate bowl, mix the flour, cinnamon, salt and baking powder, then add to the butter/sugar and mix until well combined.
  3. 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).
  4. 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.

  5. Preheat the oven to 180°C (355F). Bake in the oven for 10 to 15 minutes.