Sumbul’s Speculoos Biscuits (My version of Belgian Biscoff)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

ground cinnamon

🥗Healthier: cinnamon sticks

💰Cheaper: pumpkin pie spice

Cinnamon sticks can be ground for freshness.

Combine all the dry ingredients (all-purpose flour, whole wheat flour, lentil flour, baking powder, baking soda, and salt) and sift them together. Set aside.

Melt butter in a pan over low heat, then add the spices and brown sugar. Let the sugar melt for a minute, then remove from heat and let it cool until pourable.

Pour the sugar and butter mixture into the flour mixture and mix with your hands until crumbly.

Add water slowly, one tablespoon at a time, kneading the dough until it comes together and is smooth but crumbly.

Divide the dough in half and roll each half between two pieces of parchment paper to ¼ inch thickness. Refrigerate for 40 minutes or freeze for 15 minutes.

Preheat the oven to 300°F.

Cut out rectangles from the chilled dough using a cutter and place them on a parchment-lined baking tray.

Bake at 300°F for 30 minutes, rotating trays after 15 minutes. Let cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens