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Few Belgian treats evoke nostalgia and warmth quite like speculoos. These spiced shortbread cookies, with their crisp texture and deep caramelized flavour, are a staple in Belgian households, especially during the festive season.
Traditionally associated with Saint Nicholas Day, speculoos have become an everyday indulgence, enjoyed alongside coffee or as the base for creamy spreads.
With their delicate balance of spices and buttery richness, they offer a bite of tradition and comfort in every crumb.
What Is Speculoos?
Speculoos is a type of spiced shortbread known for its thin, crisp texture and signature blend of warm spices. Made with brown sugar, butter, and a mixture of cinnamon, nutmeg, and cloves, these cookies are deeply aromatic and subtly sweet.
Unlike other spiced cookies, speculoos are characterized by their distinct caramelized taste, a result of using brown sugar or Belgian cassonade.
Traditionally, they are shaped using wooden moulds, often depicting figures or scenes related to Saint Nicholas, making them a festive delight during December celebrations.
Over the years, speculoos have evolved beyond their holiday origins, becoming a beloved everyday treat. They are commonly served with coffee, providing a delightful contrast between the deep spice notes and the bitterness of the drink.
The popularity of speculoos has even led to the creation of speculoos spread, a creamy, cookie based alternative to peanut butter that has taken the culinary world by storm.
Ingredients and Taste
The magic of speculoos lies in its simplicity. The main ingredients include flour, butter, brown sugar, and an aromatic blend of spices, cinnamon taking centre stage, complemented by cloves, nutmeg, and sometimes ginger.
Unlike other shortbread cookies, speculoos contain little to no eggs, which contributes to their signature crispness. Some variations incorporate a touch of baking soda, which enhances the golden brown caramelization during baking.
The flavour is a perfect harmony of rich, buttery sweetness with a gentle warmth from the spices. The brown sugar deepens the caramel undertones, giving speculoos their distinctive taste.
While the spices are bold, they never overpower, instead providing a subtle complexity that lingers with each bite. The texture is delicate yet firm, offering a satisfying crunch that pairs beautifully with coffee, tea, or even a glass of milk.
A Taste of History
The origins of speculoos date back centuries, with their roots firmly planted in Belgium and the Netherlands.
These cookies were originally made to celebrate Saint Nicholas Day on December 6th, with their intricate designs depicting the saint himself or scenes from folklore.
The use of spices in speculoos can be traced to Belgium’s historical role in the spice trade during the colonial era, when exotic ingredients like cinnamon, cloves, and nutmeg became prized additions to European baking.
As time passed, speculoos transitioned from a holiday exclusive treat to an everyday pleasure. Bakeries across Belgium began producing them year round, and their popularity spread beyond the country’s borders.
The invention of speculoos spread further solidified their status as a modern favourite, offering a new way to enjoy the beloved flavours of these spiced cookies.
Belgian Speculoos (Spiced Shortbread) Recipe
Serves: 4 people
Ingredients:
- 200g (1 ⅔ cups) all-purpose flour
- 100g (½ cup) dark brown sugar
- 100g (7 tbsp) unsalted butter, softened
- 1 tbsp whole milk
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
Directions
To begin, preheat your oven to 175°C (350°F). If using a traditional wooden speculoos mould, lightly dust it with flour to prevent sticking. If using cookie cutters, line a baking sheet with parchment paper.
In a large mixing bowl, combine brown sugar, butter, and vanilla extract. Using a wooden spoon or an electric mixer, cream the butter and sugar together until smooth and fluffy. This ensures the cookies have a delicate texture.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. The spice blend is what gives speculoos its signature aroma and warmth. If desired, adjust the cinnamon for a more intense flavour.
Gradually add the dry ingredients to the creamed butter mixture. Pour in the milk to help bind the dough. Mix gently until a firm dough forms, avoid overmixing to maintain the crispness of the cookies.
Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 2 hours. Chilling the dough allows the spices to infuse and ensures the cookies hold their shape during baking.
Once chilled, roll out the dough on a lightly floured surface to about 3-4mm (⅛ inch) thickness. If using a speculoos mould, press the dough into the mould, then trim the excess. If using cookie cutters, simply cut the dough into desired shapes.
Place the shaped dough onto the prepared baking sheet, leaving a small gap between each cookie. Bake for 12-15 minutes, or until the edges turn golden brown. The cookies will firm up as they cool.
Remove the cookies from the oven and let them cool completely on a wire rack. Speculoos are best enjoyed with a cup of coffee or hot chocolate. Store them in an airtight container for up to two weeks, allowing their flavours to deepen over time.
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