We’ll admit it—there are some Belgian culinary specialties that might make even the most delicate stomachs turn. Among these unusual dishes are tuna fishing, eel in green sauce, and bloempanch… But Belgian cuisine is also a source of pride. Just look at the international popularity of our mussels and fries, our waffles, and our Brussels sprouts… Another sweet treat that delights the whole world: speculoos! For true foodies, we’re sharing the speculoos recipe from Maison Dandoy, Brussels’ oldest cookie shop. Grab your aprons!
Maison Dandoy, a Belgian institution
Founded in 1829, Maison Dandoy is a traditional cookie shop that is now part of Belgium’s culinary heritage. Its secret? Uncompromised expertise, passed down from generation to generation, which keeps alive the magic of speculoos—this spiced cookie with an inimitable flavor that has become emblematic of Belgium. For 195 years, it has been delighting Brussels residents and visitors from around the world.
Flour, butter, brown sugar, and spices like cinnamon and cloves… All these ingredients are shaped by hand, following the traditional method. To stay true to tradition, they’re baked in vintage speculoos molds that are still in use today. The magic happens in the workshops of Brussels’ historic center, more specifically in their oldest cookie factory, located on Rue du Beurre (a name like that—you can’t make it up).
Simple and authentic, here is the traditional recipe for Maison Dandoy’s speculoos, renowned for its inimitable spicy caramel flavor
The speculoos recipe from Maison Dandoy, for a taste of Belgium at home
Prep time: 30 minutes
Baking time: 10 minutes
- Ingredients
– 1 kg of all-purpose flour (non-rising)
– 300 g butter
– 600 g dark brown sugar
– 0.1 L water
– 1 pinch of salt
– 1 tablespoon baking soda (baking powder)
– 1 teaspoon cinnamon
– 1 pinch of ground cloves
- Equipment
– bowl
– sieve (optional)
– rolling pin
– speculoos cookie cutter (optional)
– wire (optional)
– baking sheet
- Preparation
- In a bowl, mix the brown sugar, butter, salt, and spices until you get a smooth, creamy mixture.
- Then gradually stir this cream into the water, mixing well.
- If possible, sift the flour with the baking powder to prevent lumps from forming.
- Add them gradually to the mixture while stirring to form a thick dough. Be careful not to over-knead, so the dough doesn’t become elastic. If the dough is too sticky, chill it in the refrigerator for a while.
- Divide the dough into several pieces and roll them out lightly with a rolling pin.
- Generously dust your speculoos mold with flour, then press the dough into it by hand. Trim off the excess using a piece of wire. Tap the mold against the edge of the table to loosen the dough, then gently place it on a greased baking sheet.
- If you don’t have a speculoos mold, roll out the dough thinner—between 2 and 5 mm thick—then cut out your shapes using a knife orcookie cutters, whichever you prefer.
- Then bake at 180°C in a preheated oven for about ten minutes, or a little longer depending on the thickness of your cookies.
With this homemade recipe, you now have the key to bringing the taste of Brussels into your own kitchen. Get baking—let the magic of Dandoy speculoos begin!
