Recipe by evelyn/athens
I could not believe that there wasn't a recipe for Speculoos on the Zaar. Did a search while I was crunching down on a couple of them - the others I saved to dunk into my coffee. To my mind, there is no better cookie to enjoy with a cup of (very good) coffee. Thin, crunchy, spicy. They are perfection. Be sure to roll the dough out very thin (I'd say about 1/8th of an inch. Adapted from a recipe found on epicurious (I like my speculoos spicier).
Top Review by Random Rachel
I've had this recipe printed off to try since 2009, and finally made it. They taste just like biscoff cookies, sweet, spicy, and crisp. Next time I think I might add a little more clove. So happy to have found this recipe since the store-bought cookies make me sick :)
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 3⁄4 teaspoon ground cloves
- 1 1⁄4 cups packed dark brown sugar
- 1⁄2 cup unsalted butter, room temperature
- 1 egg
- flour, for rolling
Directions See How It's Made
- Combine flour, baking powder, salt, cinnamon, ginger and cloves in a medium bowl. Set aside.
- Cream brown sugar and butter together in a large bowl. Add the egg and beat until fluffy. Add the dry ingredients gradually and mix until combined.
- Divide the dough in two halves. Flatten each half and wrap with plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350°F Grease two baking sheets. Lightly flour a work surface and your rolling pin. Roll out each dough piece until very thin. Cut cookies with a cookie cutter, roll out remaining dough and cut again. Repeat with the second dough piece.
- Put cookies on the baking sheets and bake until the edges start to darken, about 8 minutes. Transfer to a rack and cool.