Belgian Speculoos, a spiced shortcrust cookie, is a European favorite. Thin, crunchy, and delicious served with coffee or tea, they are the perfect cookie to add to your holiday baking traditions.
How to Make Belgian Speculoos
The Ingredients
Cookie
2 cups all purpose flour
1 tablespoon ground cinnamon
1½ teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon baking powder
½ teaspoon salt
1 1/4 cup brown sugar
½ cup (1 stick) unsalted butter, room temperature
1 large egg
The Directions
Combine first 6 ingredients in medium bowl
Using electric mixer, beat brown sugar and butter in large bowl until light
Add egg and beat until fluffy
Gradually add dry ingredients and beat just until combined
Divide dough in half
Flatten each half into rectangle
Wrap with plastic; chill 1 hour
Preheat oven to 350⁰ F
Lightly butter 2 large baking sheets
Roll out 1 dough piece on lightly floured work surface to 13x9-inch rectangle
Trim edges to form 12×8-inch rectangle
Cut into 24 4×1-inch rectangles
Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough)
Arrange cookies on prepared baking sheets, spacing 1 inch apart