Speculaas (Belgian cookie)

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Ingredients

• Proportions:
• 2 cups (350 g) flour
• 1 cup (250 g) light brown sugar (dark brown sugar or brown sugar)
• 1 cup (250 g) softened butter
• 1 tsp ground cinnamon
• 1 egg
• 1 tsp mixture of ground cloves, nutmeg, ginger and anise
• 1 tsp (5 g) baking powder
• 1 tsp (5 g) salt

Preparation

• Pour light brown sugar, cinnamon and spice mix into large bowl
• Add well-softened butter and egg
• Mix ingredients until a smooth dough is formed
• Sift flour into mixture little by little and add salt
• Mix well with spatula or whisk while adding flour
• Add baking powder
• Mix well and to let rest 12 hr in refrigerator
• Separate dough into 3 balls
• Spread ball on counter top and roll with rolling pin to form a 3-4 mm thick sheet
• Cut dough into 3 to 4 cm long rectangular pieces. You can of course cut into any shape you wish and also mold the dough into your favorite shapes if you want to make a design.Put the pieces on a baking sheet you've buttered or covered with parchment paper
• Cook 10 minutes in oven pre-heated to 350-400 ºF (180-200 °C)
• Cool and store in a nice cookie tin

Suggestion

• Speculaas should ideally be eaten fresh as soon as they have cooled after cooking. That's when their flavor is at its fullest.

• You can also add slivered almonds to the batter which will brown during baking or little pieces of sugar which will caramelize.

• Besides enjoying this cookie with some good coffee, you can also use it as a basic ingredient in many desserts such as cakes, ice cream with speculaas as well as modified tiramisu. You can also grind them coarsely and use to coat slices of foie gras raw which you will then fry. The result is magical! Just imagine your Foie Gras coated with the crunchiness of the small pieces of cookies that melted to give a hint of caramel and the flavors of almost roasted spices.

• When I see the mix of spices, I really want to try out an Indian-style version of speculaas by using garam massala slightly modified. What do you think?

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