Belgian speculoos

Spekulatius: the delicious shortcrust biscuits The word Speculaas in The German language known as Spekultius is a type of shortcrust biscuits that are spiced, which is traditionally baked for consumption... Continue reading

These traditional Belgian Speculoos Cookies (homemade Biscoff Cookies) are packed with spices and deep caramel flavour. They are super easy to make at home for the Holidays!

You will love these speculoos, spicy and crispy Belgian spice cookies.

It’s news to no one that I’ve been on the DIY bandwagon for quite some time. Though my homemade efforts have been primarily of the culinary sort, I have been trying my hand at all sorts of other domestic pursuits as well, and thoroughly enjoying it. However, as much as I love to make things […]

Crispy, rich, and aromatic thanks to the floral character of Ceylon cinnamon and the deeply caramelized sweetness of well toasted Belgian-style brown sugar.

How to Make the Best Biscoff-Style Speculoos Cookies | Even if you're not obsessed with actual Biscoff, every baker can benefit from learning how to make speculoos with real Belgian-style brown sugar and spices. #cookies #cookie #cookierecipes #seriouseats #recipes

Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the commercial version of this Belgian confection. We took it to even greater heights.

The easy part about these cookies is that most of the work takes place in a saucepan. The harder part? Perfecting their delicate lacy shape and glossy chocolate coating. These wafer-thin almond cookies have a reputation for being fussy and unpredictable, but we ensure success by making just a few tweaks. Instead of temping the hot sugar mixture that forms the base of the dough, we remove it from the heat when it thickens and begins to brown. We substitute orange marmalade for the usual…

These giant flat chocolate chunk cookies are what dreams are made of. Crisp on the outside with a chewy centre, full of chocolate inside.

Speculoos is given and eaten by our children when St Nicolas is bringing gifts, on December 6th. It is a Belgian tradition, we eat those cookies from Fall until the end of Winter !

We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn't find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn't have any in the house…

Desserts for Breakfast: Orange cinnamon Belgian waffles with dark chocolate hot fudge

Made with speculaaskruiden, a mix of warm spices like cinnamon and cloves, these windmill cookies, also called speculaas, are sure to impress!

Passengers can’t get enough of Delta Air Lines’ in-flight snack of Biscoff, the commercial version of this Belgian confection. We took it to even greater heights.

Sylvie | A Baking Journey on Instagram: "✨ Homemade Speculoos Cookies (aka BISCOFF) ✨ This must have been my most requested recipe, ever… and it’s finally live on my blog! Wanna know all the secrets to making biscoff cookies (or speculoos as we traditionally call them in Belgium) at home? I shared them all in the article (link in bio) 💥 Are they packed with spices and have a deep caramel flavour? Yes. Are they ridiculously good? Yes. Are they better than store-bought ones? Yes. Trust me…

Speculoos Cookies Recipe (Speculaas) - Baker Street Society

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Speculoos cookies are lightly spiced and shaped in different forms. Making speculoos cookies is a child-friendly activity. Try making speculoos around the Thanksgiving and Christmas holidays. The times indicated below are for preparing ALL the cookies. Each batch takes about 15 minutes to bake.

Speculoos Belgian Spice Cookie recipe

This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.