Homemade Biscoff (Belgian Speculoos Cookies) Recipe
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Prep Time
35m
Cook Time
20m
Total Time
55m
This Homemade Biscoff (Belgian Speculoos Cookies) recipe creates delicious, spiced cookies with the perfect amount of sweetness and a crispy texture. Made with ingredients like light brown candi sugar, butter, and a mix of warm spices, these cookies are an irresistible treat for any occasion.
Recipe Options
Ingredients
Servings:
32
Scale:
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Steps
1
Adjust oven rack to lower-middle position, and preheat to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine candi or toasted sugar with butter, baking soda, cinnamon, kinako, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.
2
While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.
3
Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour.
4
With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half sheet pan, leaving an inch between each piece to account for spread.
5
Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories44kcal
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Fat1g
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Saturated Fat0g
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Carbohydrates7g
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Fiber0g
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Sugar4g
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Protein0g
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Cholesterol3mg
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Sodium31mg
Percent Daily Values are based on a 2,000 calorie diet.