On a trip to Belgium, I discovered this unique yet classic cookie, the Speculoos Cookie, which has flavors of gingerbread, although it’s oh so much better. Traditionally, these “biscuits” were handed out to the children around Christmas time, as the cookie-cutter used to shape them was of St. Nicholas. They are now becoming a popular cookie around the world, as Delta Airlines passes out Biscoff cookies, which are Speculoos cookies and also become Speculoos Cookie Butter.
Measure out the cloves, grains of paradise, ginger, cinnamon and nutmeg and place into a spice grinder or clean coffee grinder; blend together until a fine powder is created. Not all of this spice blend is used in one batch of cookies, but it is a great substitute for a pumpkin pie spice blend.
Speculoos Cookie Directions:
Preheat the oven to 375˚F | 191°C convection bake. Place the room-temperature butter, sugar, Speculoos Spice Blend and baking powder into an electric stand mixer or a bowl with an electric mixer. Turn the speed to low until all the ingredients blend together, then increase the speed to high, letting the butter cream fluff up with air, about 3 minutes. Turn the speed down to low again and slowly add the flour, one cup at a time, until it has all been added. Turn off the mixer. The resulting dough will be firm, similar to gingerbread. If the dough is still soft, you can add 1/4 cup more flour.
Divide the cookie dough in two equal portions, placing each onto large sheets of parchment paper. Cover each sheet with another piece of parchment paper and, using a rolling pin, roll out the dough into a rectangle shape, about 1/4-inch thick. If you can find a St. Nicholas Speculoos cookie mold, use it. If not, cut the dough into small rectangular cookies, approximately 2 inches by 4 inches. Transfer the cookies to a Silpat or parchment paper-covered sheet tray, spacing them about an inch apart, until the tray is full. Bake the cookies for 13 – 14 minutes, until the edges are slightly crispy and the center is still a tad soft. Remove from the oven and carefully transfer the cookies to a cooling rack, and repeat with the remaining dough. If the oven you’re using does not have a convection setting, rotate the cookies halfway through the baking process.
Once all the cookies are baked and cooled, transfer them to an airtight container. Try these cookies with a coffee-infused Stout, Belgian Dark Strong or Bruin-style beer