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Speculoos Recipe
Pierre Wynants, anc. chef du restaurant Comme Chez Soi à Bruxelles
Pierre Wynants, anc. chef du restaurant Comme Chez Soi à Bruxelles
Flavors of Belgium
Total time: 30 to 60 minutes

Prep. and baking time: 1 hour
Waiting time: 12 hours

Difficulty: Easy
Chef's Note

An original idea from Pierre Wynants of the Restaurant Comme Chez Soi in Brussels

*I call these "miniatures" because they're designed to be lighter and thinner, and served at the end of a meal. True speculoos are fairly large shapes representing characters from folklore and are usually made for St. Nicholas day. They're an afternoon cookie to serve with a cup of coffee or tea.

"You can store them in a closed cookie tin, but they're best freshly prepared."

For about 750 g (1 lb. 10 oz.) cookies

- 250 g (9 oz.) dark brown sugar
- 350 g (12 oz.) sifted white flour
- 5 g (1 1/2 tsp.) baking soda
- 1 large egg
- 5 g (1 tsp.) salt
- 250 g (9 oz.) butter
  1. Place 200 g (7 oz.) butter in a bowl and leave at room termperature to soften.Whisk in the brown sugar and egg.
  2. In another bowl, stir together 300 g (10 oz.) flour with the salt and baking soda.
  3. Combine mixtures 1 and 2 and mix well with a wooden spoon. Let rest in the refrigerator for 12 hours.
  4. Remove the dough from the refrigerator.
  5. Using the remaining butter, butter 2 or 3 cookie sheets.
  6. On a lightly floured surface, roll out one-third of the dough to a thickness of 2-3 mm (1/8"), no thicker.
  7. Cut into small squares. Place on the buttered sheets, leaving room in between since they will spread as they bake.
  8. Repeat steps  6 and 7 with the remaining dough.
  9. Place in a preheated 140° C (275° F) oven for about 20 minutes. The cookies should be lightly golden.
  10. Remove from the oven and with a spatula, transfer the cookies to racks to cool.
Speculoos 1
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