Speculoos cookie have become one of my favourite spiced cookies and I use it practically for everything from cookie base for cheesecakes to making buttery cookie spreads or speculoos and inclusions for brownie!
Speculoos cookie originated from Netherlands, Belgium and is usually consumed on and before St Nicholas' Day but there is no reason why you can't have them any other day.
Makes 25 - 30 cookies
Speculoos Spice Mix
Cinnamon Powder 6 g
Ground nutmeg 5 g
Ground Cloves 4 g
Ground Ginger 2.5 g
White Pepper 0.5 g
Ground Cardamom 1 g
Spice Mix Above Recipe
Unsalted butter 230 g
Eggs 100 g / 2 medium eggs
Castor Sugar 200 g
Dark Brown Sugar 200 g
Salt 4 g
Baking Powder 4 g
Plain Flour 370 g
Bring butter to room temperature and place into a stand mixer bowl with a paddle attachment. Add in the castor sugar and brown sugar and mix until the ingredients come together. Do not over mix.
Add in the eggs one at a time until everything are combined, then add in all the sifted dry ingredients. Mix until the they come together and form in to a dough.
Transfer the cookie dough on to a cling film, flatten and wrap then store in fridge to rest for at least 2 hours.
When the cookie dough have rested, roll them out to 1 cm thickness and cut in to desired shapes or in to rectangles. I cut mine to 7 cm x 4 cm rectangles. Any off cuts can be rolled, chilled and cut again before baking.
Place the cookie on to a parchment paper on a baking tray and bake at 170 °C for 12 to 15 minutes.
Note: To prevent the cookie from spreading when being baked, ensure not to over mix the cookie dough and make sure that you chill the dough. Bake the cookie dough slightly cold for it to better hold its shape. The dough will still spread slightly so make sure you spread out the cut cookies enough so that they do not get stuck together. If you are making this cookie for spreads or to make Biscoff Cookie Brownie, simply roll the cookie dough out and bake it as a whole sheet.