Traditionally, these cookies are baked in wooden forms with some drawing or reliefbut they can be prepared perfectly without having shapes or drawings, making them simply rectangular.
In the recipe that we bring you today, We have not used any apparatus for its preparation and we even teach you how to stretch the dough to the same thickness, using two wooden spoons, since it is important that the cookies are the same, so that when baked they are crispy In its whole.
Speculoos cookies are kept in a metal box. For several days, they will continue to be just as crispy and delicious.
These cookies can be taken with coffee or teafor breakfast or snack or we can use them to prepare other desserts or cakes.
We always have a bottle of spices for speculoos already prepared. This is the mixture we use: 30 g of ground cinnamon, 5 g of ground ginger, 10 g of nutmeg powder, 2.5 g of ground white pepper, 5 g of ground anise seeds, 5 g of coriander seeds ground and ½ teaspoon of cardamom powder. It keeps for months in a closed jar stored in a dry, dark closet. You can also buy the spice mix already prepared.
Recipe information
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes (plus cooling time)
- Rations: 16
- Category: cake shop
- Type of cuisine: Belgian
- Calories per serving (kcal): 54
Ingredients for speculoos cookies
For the cookies:
- 100 g wheat flour
- 4 g chemical yeast
- 50 g brown sugar
- 2 teaspoons speculoos spice mix (commercial or homemade)
- 40 g butter at room temperature
- 3 tablespoons of milk
For the homemade speculoos spice mix:
- 30 g ground cinnamon
- 5 g ground ginger
- 10 g nutmeg powder
- 2.5 g ground white pepper
- 5 g ground anise seeds
- 5 g ground coriander seeds
- ½ teaspoon cardamom powder
How to make speculoos
In a large bowl, place 100 g of wheat flour, 4 g of baking powder, 50 g of brown sugar, 2 teaspoons of speculoos spice mix, 40 g of butter at room temperature and 3 tablespoons of milk. The spice mix can be commercial or homemade. For the homemade version, we simply put the ingredients together.
We mix all the ingredients in the bowl by hand until we obtain a homogeneous mass. The texture of the dough should be elastic; When we press with a finger, it will sink without cracking.
We preheat the oven to 160 ºC. We stretch the dough between baking paper and transparent film with the rolling pin, until we obtain a 20 x 25 cm rectangle, about 3 mm thick. To achieve the same thickness throughout the dough, we can use two spoons as shown in the photograph.
We cut the dough into rectangular shapes with a knife or a pasta cutter and place them on a tray with baking paper, separated from each other.
We bake at 160 ºC with heat up and down for 15 minutes. They will be ready when the edges are golden brown.
We remove from the oven and let them cool on the same tray, they will finish cooking with the residual heat.
Easy Preparation Summary
- We have all the cookie ingredients in a bowl
- We mix
- We stretch the dough
- We cut the cookies
- We bake
- Let it cold down
