Authentic Speculoos (Biscoff) Recipe - Belgium's Most Loved Biscuit

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a similar texture with less saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

Sift 375 g of flour with 3 g of baking powder, 2 g of baking soda, 1 g of ground cinnamon, and 3 g of salt in a bowl.

Measure out 250 g of casinat (brown sugar) and mix it with the dry ingredients until evenly distributed.

Add 150 g of soft butter and 2 whole eggs directly into the bowl with the dry ingredients and mix everything together.

Form the dough into a ball, wrap it tightly in plastic film, and let it rest in the refrigerator for at least 1 hour.

After resting, roll out the dough to a thickness of about 3 mm between two sheets of parchment paper.

Use a cookie cutter to stamp out small shapes from the rolled dough and place the cutout biscuits on a baking tray.

Wet the baking tray before lining it with parchment paper to help it stick.

Bake the biscuits in a preheated oven at 180°C (355°F) for 10 minutes, keeping an eye on them to ensure they turn golden brown.

Let the biscuits cool completely on the tray to crisp up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens