I had hoped to have this Speculoos Biscuit recipe out to you this past weekend but the Accidental Cowboy and I both came down with a nasty bug. The good news, is that we both lost some weight just in time to put it back on for the Holidays.
This cookie recipe is adapted from a cookbook I found in Belgium. Juliette’s Biscuit Bakery is just off the main square in Bruges. I was lucky enough to snap up a copy her cookbook in English. The addition of authentic Belgian speculoos spice mix gives these cookies a much more distinct gingerbread flavor than say Biscoff cookies you buy in the store. So if you are looking for traditional speculoos cookies or biscuits, this is the real deal.
This recipe makes a HUGE batch of kneadable dough but no worries, it freezes beautifully. So, just make one batch and it will get you through the whole Holiday Season. You can divide it up and use some for gifts so folks can make their own cookies. The rest you can bake-off as needed for fresh cookies all the way through New Year’s. Use a wooden cookie mold or regular cookie cutters. These turn out crisp and crunchy.
Check out my previous post for the spice mix.
Traditional Speculoos (Speculaas) Biscuits
- 1 3/4 cups or 400 g butter at room temperature
- 2 1/4 cups or 500g brown sugar packed
- 1 cup or 200g demerara or raw sugar
- 1 large egg
- 1/4 to 1/3 cup or 75 to 100ml water
- 8 cups or 1kg all purpose flour
- 2 1/8 tsp or 10g baking powder
- 3 3/4 tsp or 10g speculoos spices click here for recipe
Using a stand mixer fitted with a mixing paddle or beaters, cream butter and sugars together in a very large mixing bowl.
Beat in the egg.
Add 1/4 cup (50ml) water and mix well.
In a separate bowl combine flour, baking powder and spices using a wire whisk. Mix until well combine.
Add the flour mixture to the dough a little at a time. About 3/4 of the way through, you may want to switch to a dough hook.
Knead everything into a crumbly dough. If the mixture is too dry to hold together, add a bit more water.
Roll dough into a disk and wrap in plastic wrap so it is airtight.
Let dough rest overnight in the refrigerator.
To bake, preheat oven to 350°F or 180°C.
Let dough come to room temperature and roll it out to 1/8 inch (4mm) thick. Shape biscuits using a wooden mold or cookie cutter.
Place on a cookie sheet lined with parchment paper. Bake for 10 to 12 minutes or until lightly golden. If you touch the center of the biscuit it should spring back.
Cool on baking tray. These cookies will be soft when coming out of the oven. Once cool they will become crisp.