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These crunchy Belgian biscuits are perfect with coffee.



For 55 spéculoos:


  • 170g demerara sugar
  • 170g butter melted and 
    allowed to cool
  • 1 medium egg
  • 290g plain flour
  • 4g cinnamon (1tsp)
  • 1 pinch cloves
  • 2 pinches nutmeg
  • 5g bicarbonate of soda
  • 2g saltl (1 pinch)
  • Baking parchment 
  • Baking tray















The dough is made the previous day.
Preparation 20mins.



  • In a large bowl, mix the prepared butter with the Demerara sugar.  Add the egg, mixing well.
  • Mix all the dry ingredients, and add to the egg mixture, mixing with a fork for a couple of minutes till the dough forms a softish ball.
  • Lay the dough on a sheet of baking parchment, form into a long rectangular sausage (depending on the desired shape of the biscuits).  Wrap firmly in the baking paper and refrigerate overnight.
  • Preheat oven to 180°.
  • Cut into thin 5-6mm slices and lay onto the baking tray lined with baking parchment.
  • Cook for 15mins till the surface is hard.  The speculoos will harden further as they cool.




These biscuits may be kept for up to a month in a sealed tin.



Galettes des Rois, Gâteaux des Rois

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