Mangu

speculoos

Next Dish: Ulster Fry

Speculoos is a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas' day in Belgium, the Netherlands, and northern France. The biscuits are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking. The main ingredients include wheat flour, brown sugar, and various spices like cinnamon, nutmeg, cloves, ginger, cardamom, and white pepper. The name "speculoos" comes from the Latin word speculum, which means mirror, referring to the image being reflected in the dough.

granulated sugar

dark brown sugar

baking soda

all-purpose flour

butter

salt

vanilla extract

cinnamon

cloves

egg

ginger

ground nutmeg

ground white pepper

Recipe

Ingredients:

  • 1 cup unsalted butter (room temperature)

  • 1 cup granulated sugar

  • 1 1/4 cup dark brown sugar

  • 1 teaspoon pure vanilla extract

  • 2 large eggs

  • 3 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 2 tablespoons ground cinnamon

  • 1 tablespoon ground ginger

  • 2 teaspoons ground nutmeg

  • 1 teaspoon ground cloves

  • 1/2 teaspoon ground white pepper


Instructions:

  1. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

  2. Beat in the vanilla extract and eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

  3. In a separate bowl, whisk together the flour, baking soda, salt, and all the spices.

  4. Gradually add the dry ingredients to the butter mixture, mixing just until combined.

  5. Divide the dough in half and shape each half into a rectangle. Wrap each half in plastic wrap and refrigerate for at least 2 hours, or overnight.

  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

  7. Roll out one half of the dough on a lightly floured surface to a thickness of about 1/8 inch.

  8. Cut out cookies using a speculoos mold or other cookie cutters. Place them on the prepared baking sheets.

  9. Bake for 10-12 minutes, or until the edges are lightly browned.

  10. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

  11. Repeat the process with the remaining dough. Store the speculoos in an airtight container at room temperature for up to 2 weeks.