Belgian Speculoos cookies, also known as spekulatius or speculaas, are thin and crumbly caramelized biscuits that originated in the Netherlands and spread to Belgium, Germany, and France. They are traditionally baked for St. Nicholas Day (December 6th) and Christmas but can be enjoyed all year round, especially with a cup of coffee or tea. Speculoos cookies have a distinctive flavor and aroma from a blend of spices such as cinnamon, nutmeg, ginger, and cardamom, as well as a sugar syrup made from brown sugar, butter, and honey. In this article, we will share a recipe for Belgian Speculoos cookies that anyone can make at home with simple ingredients and tools.

Ingredients:

– 2 cups (250g) of all-purpose flour
– 1/2 cup (100g) of brown sugar
– 1/2 cup (100g) of unsalted butter, at room temperature
– 1/4 cup (50g) of honey or golden syrup
– 1 egg
– 1/2 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 teaspoon of cinnamon
– 1/4 teaspoon of nutmeg
– 1/4 teaspoon of ginger
– 1/4 teaspoon of cardamom
– 1/4 cup of milk, if needed

Instructions:

1. In a large mixing bowl, cream the butter and sugar together until light and fluffy. You can use an electric mixer or a whisk for this step.

2. Add the egg and honey to the mixture and beat until well combined.

3. Sift the flour, baking powder, baking soda, salt, and spices into the mixing bowl and stir until the dough comes together. The dough should be smooth and slightly sticky, but not too wet or dry. If it’s too dry, add a tablespoon of milk at a time until the dough is workable.

4. Divide the dough into two or three portions, wrap them in plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Chilling the dough will make it easier to roll out and cut.

5. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.

6. Roll out the chilled dough on a floured surface to a thickness of about 1/4 inch (0.6cm) or thinner. The thinner the dough, the crispier the cookies will be.

7. Use cookie cutters or a sharp knife to cut out the desired shapes and transfer them to the prepared baking sheet. Leave some space between the cookies as they will expand a bit during baking.

8. Bake the cookies for about 10-12 minutes or until they are golden brown around the edges. The baking time may vary depending on the size and thickness of the cookies, so keep an eye on them.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will become firmer and more fragrant as they cool.

10. Store the cookies in an airtight container at room temperature for up to a week or freeze them for longer storage. You can also decorate the cookies with icing or chocolate if you like.

Enjoy your homemade Belgian Speculoos cookies with family and friends and share the joy of baking and tasting this classic treat. This recipe yields about 30 cookies, but you can easily double or triple it if you need more. You can also customize the spice blend to your liking or add some chopped nuts or dried fruits to the dough for extra texture and flavor. Happy baking!

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