Did you know that the speculoos biscuit was included in the Brussels inventory of intangible heritage in 2020? This traditional cookie, generally in the shape of Saint-Nicolas (originally eaten on the feast of the same name, December 6 in Belgium, but also sometimes for Saint-Martin in Flanders), has slightly lost its iconic design over the years to adopt the rectangular shape (at Lotus, for example) that we all know. Discover its recipe, to be made over two days!
Serves 4 Prep time: 30 min Cook time: 1h Rest time: 12h
Ingredients
- 350 g sifted flour
- 250 g butter
- 205 g dark brown sugar
- 1 large egg
- 5 g baking soda
- 5 g salt
- cinnamon
- Butter for the mold
Recipe
Once the butter has softened, add the brown sugar and whisk. Then add the egg and whisk vigorously.
Add the flour, mix well and, once the mixture is smooth, chill in the fridge for 12 hours.
Preheat oven to thermostat 5, 150ºC. Remove the dough from the fridge. Butter molds or baking sheets.
Roll out the dough by thirds to a thin thickness (approx. 3mm) and cut out with cookie cutters.
Place the subjects on the buttered baking sheets, avoiding sticking them together too much, then bake for 20 minutes.
Remove from oven and cool on a wire rack.
Enjoy your meal!
💡 L’astuce Bruxelles Secrète: the resting time is what allows the ingredients to blend well to create the indestructible aroma of Speculoos. You can adjust it accordingly, depending on whether you want a more or less fragrant cookie (ideally, don’t go below 2 hours!).
Read more about Bruxelles Secrète 👉17 Belgian culinary specialties and where to find them in Brussels.