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Tuesday 21 August 2018  
Home > Speculaas (Belgian cookie) recipes
01.01.2003 -cookie - spices

Speculaas (Belgian cookie)

« Speculaas is the Belgian cookie, bar none. The substantial presence of spices will no doubt remind you of a hard version of gingerbread. It goes perfectly with coffee. I can't keep myself from dunking it in a cup of coffee to soften it slightly. » 
Type Cookie - sweet - spices - light brown sugar - cinnamon - ginger - anise - cloves
Level of difficulty easy
Preparation time Preparation: 10 minutes – Resting: 12 hours – Cooking: 10 minutes
Origin Belgium
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  • 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


  • 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


  • 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?

Similar interesting recipes

Biscuiterie Dandoy, since 1829
The house of Dandoy is the point of reference for speculaas. You really should check it out if you are passing through Brussels, particularly since their store is on a street right off the Grand Place
Beside the indispensable speculaas, you will also find other specialties such as Greek style bread, macaroons, shortbread, langue de chat, palets de dames, drop cookies, etc.…
31 rue au Beurre - 1000 Brussels
Tel.: (032) 2 511 03 26 - Fax : (032) 2 511 81 79

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See Also :
Anise recipes  Anise recipes
Belgian Recipes ( Belgium )  Belgian Recipes ( Belgium )
Cinnamon recipes  Cinnamon recipes
Cookie recipes  Cookie recipes
Ginger recipes  Ginger recipes
Spicy recipes (with spices)  Spicy recipes (with spices)
Sweet recipes  Sweet recipes
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