Belgian Speculoos
Speculoos: A Culinary Tradition from Belgium and the Netherlands
Speculoos, originating from Belgium and the Netherlands, holds a special place in the food traditions of both countries. During the Middle Ages, monks in monasteries crafted these spiced biscuits using rare spices such as cinnamon, nutmeg, cloves, and ginger imported from the East. They intricately shaped speculoos into detailed designs using wooden molds that depicted religious symbols of the time.
Culturally, speculoos became closely associated with festive celebrations, especially during Saint Nicholas Day (December 6th) in Belgium and the Netherlands. Families and communities delighted in these crunchy, flavorful treats, often enjoyed alongside warm beverages or as convenient snacks. Over time, speculoos transcended its origins in monasteries to become a beloved everyday indulgence found in bakeries, cafes, and homes throughout Belgium.
In modern times, speculoos, also known as biscoff, has evolved beyond its original form into various culinary adaptations, including spreads and ice creams, while retaining its distinctive spicy flavor. This evolution highlights Belgium's dynamic culinary scene, where traditional recipes intersect with contemporary tastes and trends. Today, biscoff continues to captivate both locals and tourists alike, offering a blend of history, cultural tradition, and delightful gastronomy.
Discover Traditional Belgian Recipes Discover Traditional Recipes from Europe- 250 grams all-purpose flour
- 150 grams unsalted butter (softened)
- 150 grams light brown sugar
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (ground)
- 1/2 teaspoon nutmeg (ground)
- 1/4 teaspoon cloves (ground)
- 1/4 teaspoon ginger (ground)
- 1 pinch salt
- Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
- Cream together the softened butter and brown sugar in a large bowl until smooth and creamy.
- Add the egg to the butter-sugar mixture and beat well until fully incorporated.
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms. You can use a spatula or your hands for this step.
- Divide the dough into two equal parts. Flatten each part into a disk, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll out each disk of dough on a lightly floured surface to a thickness of about 5mm (1/4 inch).
- Cut out shapes using speculoos molds or cookie cutters. Traditional shapes include windmills, St. Nicholas figures, or simple rounds.
- Place the shaped cookies on the prepared baking sheets, leaving a little space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly browned.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade Belgian speculoos with a cup of coffee or tea. Bon Appetit!
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