The Story
Speculoos are the thin, crisp, caramel-spiced biscuits served alongside every Belgian coffee — the ones the world now knows as Biscoff. Traditionally pressed into carved wooden moulds for the feast of Saint Nicholas, their warmth comes from a blend of cinnamon, nutmeg and clove.
The deep amber colour and butterscotch snap come from brown candi sugar, caramelizing slowly in the oven into a biscuit that is equal parts spice and toffee.
Step-by-Step
- 1
Cream and spice
Beat the butter with the brown sugar and spice mix until fluffy and aromatic.
- 2
Form the dough
Fold in the flour, baking soda and salt to a firm dough. Chill for at least an hour so it holds a crisp edge.
- 3
Roll thin
Roll the dough very thin, cut into rectangles or press into moulds, and space on a lined tray.
- 4
Bake to amber
Bake at 170°C / 340°F for 12–15 minutes until deep golden. They crisp as they cool.
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