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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.






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