SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY
Here's what you need: cinnamon, ground nutmeg, ground cloves, ground ginger, ground cardamom, white pepper, ground anise, flour, salt, baking powder, spice blend, butter, dark brown sugar, sugar, egg, cookies, evaporated milk, sweetened condensed milk, butter
Provided by Pierce Abernathy
Categories Snacks
Yield 20 cookies
Number Of Ingredients 19
Steps:
- To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
- To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
- In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
- Add the flour mixture and combine until well mixed and dough forms.
- Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
- On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
- Cut the dough into desired cookie shape.
- Optional: use speculoos style cookie molds to shape cookies.
- Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
- To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
- Blend until peanut butter texture forms.
- Enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 27 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
TRADITIONAL SPECULOOS COOKIES
Whether you know them as speculoos, speculaas, spekulatius or Biscoff, few things are as irresistible as these positively delicious, buttery gingerbread shortcrust cookies! Wonderfully crispy, crunchy and deeply caramelized, they're sure to become part of your annual holiday baking regimen!
Provided by Kimberly Killebrew
Time 5h42m
Number Of Ingredients 16
Steps:
- Beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest in a stand mixer with the paddle attachment (or use an electric mixer) until it's pale and fluffy, 5-6 minutes. Add the almond/hazelnut flour and mix until combined. In a separate bowl combine the flour, baker's ammonia, salt and spices. While beating, gradually add this flour mixture to the wet mixture. (If not using a stand mixer use a wooden spoon while you can and then knead with your hands.) If the dough is too dry/crumbly add a little extra egg yolk as needed.Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.
- Roll the dough out onto a lightly floured work surface to a thickness of about 4mm or just under 1/4 inch. You can simply cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos (see blog post pictures for instructions on how to use molds and molded rolling pins). If using molds be sure to lightly flour them first to prevent sticking. Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.
- Preheat the oven to 375 degrees F. Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container. It is best to wait at least a week before eaten them to allow the flavors to develop. Will keep in an airtight container in a cool place for several weeks. Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.
Nutrition Facts : ServingSize 2 cookies, Calories 194 kcal, Carbohydrate 25 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 46 mg, Fiber 1 g, Sugar 15 g
FESTIVE SPECULOOS COOKIES (A CLASSIC RECIPE)
Bake up some perfectly crisp 'n' spicy Speculoos Cookies using this classic recipe. One bite and you'll be transported to a wintery wonderland.
Provided by Bernice Hill
Categories Cookies
Time 55m
Number Of Ingredients 14
Steps:
- Using a stand mixer or hand held mixer, cream the butter and sugar together until the mixture becomes lighter in colour.
- Add egg to the butter/sugar and mix in well.
- Measure all dry ingredients into a bowl and whisk slowly to combine.
- With the mixer on low speed, gradually add dry ingredients. Let them come slightly together then turn out on a clean surface and finish mixing by hand.
- Cut two large lengths of parchment paper and place dough in between them.
- Steady the end of the paper in between your body and the counter while you roll the dough in an upward motion.
- Roll dough out in an even fashion until it reaches 1/4 inch thickness. Chill for 20-30 minutes.
- Pre-heat oven to 350 F. Remove dough from refrigerator and cut into desired shapes. Place shapes 1 inch apart on a parchment lined baking sheet. Press sliced almonds on top, if using.
- Bake for 8-10 minutes. Remove and allow to cool on a baking rack. Store in an airtight container for up to 7 days or freeze.
Nutrition Facts : ServingSize 1
SPECULAAS
I believe another name for Windmill Cookies is Speculaas. The spices "speculaaskruiden" make this cookie so distinctive and were imported centuries ago from the far east.
Provided by ICECATS
Categories World Cuisine Recipes European Belgian
Yield 12
Number Of Ingredients 10
Steps:
- In a medium-sized bowl, mix the flour with spices, baking powder and salt.
- In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
- Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
- Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
- Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
- Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
- Transfer the cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
- Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
- Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 47.6 g, Cholesterol 56.2 mg, Fat 18.1 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 10.1 g, Sodium 151.6 mg, Sugar 22.5 g
SPECULAAS COOKIES
When imprinting the fragrant spiced cookie dough with springerle molds, stop frequently to clean the patterns with the tip of a skewer. This allows for a better impression in the dough and resulting cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 32 cookies
Number Of Ingredients 14
Steps:
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
- Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
- Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
- Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.
SPECULAAS COOKIES
A delicious, traditional Dutch holiday cookie that tastes similar to gingerbread. Simple, quick, wonderful! As we Dutchies say, 'eet smakelijk!'
Provided by xcgrl604
Categories World Cuisine Recipes European Dutch
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Dust 2 baking sheets with flour.
- Combine brown sugar and butter together in a bowl; beat with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
- Shape dough into cookies by hand or using cookie cutters. Arrange on the prepared baking sheet.
- Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 163 calories, Carbohydrate 21.1 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 27.3 mg, Sugar 8.9 g
SPECULOOS (BELGIAN SPICE COOKIES)
These rolled spice cookies are very similar to the Lotus brand Biscoff cookies distributed on some airlines. These are adapted from a recipe I found at Cupcake Project. http://bit.ly/oV00DU
Provided by DrGaellon
Categories Dessert
Time 1h35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Sift together flour, spices, baking soda, baking powder and salt.
- In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
- Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
- Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
- Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
- Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
- Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.
Nutrition Facts : Calories 88.2, Fat 5.2, SaturatedFat 3.3, Cholesterol 13.6, Sodium 44.9, Carbohydrate 9.8, Fiber 0.3, Sugar 4.3, Protein 0.8
NO-BAKE SPECULOOS TRUFFLE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 18 cookies
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Transfer 1/3 cup of the crumbs to a large bowl. Add the cookie butter to the remaining crumbs in the food processor and pulse, scraping down the side of the processor if needed, until combined and the mixture starts forming a ball. Add to the bowl with the graham cracker crumbs and mix until combined.
- Roll tablespoonfuls of dough into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate until cold and firm, at least 1 hour or overnight.
- Combine the white chocolate chips and coconut oil in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth. One at a time, gently drop each cookie into the melted chocolate, turning to coat completely. Remove with a fork, allowing the excess chocolate to drip off, then return to the baking sheet. (If the chocolate gets too thick, return to the microwave.) Decorate with nonpareils. Let set, 30 minutes.
SPECULOOS COOKIES
These delectable biscuits are easy to make and full of spice. Make a batch of these moreish bites for a thoughtful homemade gift for someone special
Provided by Einfach Backen Team
Time 38m
Yield Makes 45
Number Of Ingredients 7
Steps:
- Mix the flour, sugar, a pinch of salt, the baking powder and spice in a bowl. Add 50ml of milk and the butter. Knead quickly into a smooth dough, then wrap in foil and chill for 1 hour.
- Heat the oven to 200C/fan 180C/gas 6. Line 2-3 baking sheets with baking parchment. Sprinkle the baking parchment with the flaked almonds. Roll the dough out on a lightly floured worksurface to about 3mm thick. Cut into rectangles (about 4cm x 6cm). Put these on the trays and press them down lightly on the almonds. Brush the biscuits with the remaining milk and bake for 8 minutes, keeping an eye on them to make sure they don't get too brown at the edges. Allow to cool.
- Trim any almonds sticking out of the edges of the speculoos to neaten them. Store in an airtight container.
SPECULOOS COOKIE CRUST
Warm, spicy crust seeks peppy, tangy curd for meaningful conversation, foodie adventures, and romantic oven snuggles. Low-maintenance and easy to love.
Provided by Lauren Ko
Categories Pie Bake Pastry Thanksgiving Dessert Vegetarian
Number Of Ingredients 2
Steps:
- Preheat the oven to 350°F.
- Put the cookies in a food processor and blitz until the cookies are a uniformly sandy texture. Drizzle in the melted butter and pulse until the mixture comes together like wet sand.
- Turn the mixture out into a 9-inch tart pan with a removable bottom. Use your fingers to pack the mixture tightly into the pan, going all the way up the sides, then use your palm to flatten the bottom. Make sure the edges and the bottom are compact and of even thickness. Place the tart pan on a baking sheet to catch any butter drips that occur during baking and to provide stability as you transfer the tart shell in and out of the oven.
- Bake for 8 to 10 minutes, until the crust is no longer shiny with butter. It will continue to crisp up as it cools.
- Keep the tart shell in the pan, cool completely, and store in the fridge or freezer until ready to fill.
SPECULAAS
Here is a recipe for the St. Nicholas Day treat (also called speculoos or Dutch windmill cookies) enjoyed in Belgium and the Netherlands. They are traditionally molded into the shape of windmills, but these crisp, almond-y spice cookies will turn out well if you roll out the dough and cut out any shape you like. This version is an adaptation of one found in Anita Chu's book, "Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable."
Provided by Laura Anderson
Categories brunch, dessert
Time 30m
Yield About 3 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
- In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
- With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
- Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
- Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
- Roll dough 1/8 inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
- Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
More about "speculoos cookies recipes"
BELGIAN SPICE COOKIES (SPECULOOS) | COOK'S ILLUSTRATED …
From cooksillustrated.com
HOMEMADE BISCOFF (BELGIAN SPECULOOS COOKIES) RECIPE
From seriouseats.com
HOMEMADE SPECULOOS COOKIES RECIPE - OLIVIA'S CUISINE
From oliviascuisine.com
HOW TO MAKE AUTHENTIC SPECULOOS COOKIES - BELGIAN …
From belgianfoodie.com
BEST SPECULOOS RECIPE - HOW TO MAKE SPECULOOS
From 177milkstreet.com
SPECULOOS CHOCOLATE CHIP COOKIES – BUTTER BAKING
From butterbaking.com
SPICED STAR COOKIES (SPECULAAS) | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE BISCOFF COOKIE SPREAD (SPECULOOS) RECIPE - SERIOUS EATS
From seriouseats.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
HOW TO MAKE SPECULOOS (BELGIAN SPICE COOKIES) - YOUTUBE
From youtube.com
HOMEMADE SPECULOOS COOKIES - CHEF LINDSEY FARR
From cheflindseyfarr.com
SPECULOOS COOKIES - BAKER STREET SOCIETY
From bakerstreetsociety.com
SPECULOOS COOKIE BUTTER (100% HOMEMADE!) - LIVE EAT LEARN
From liveeatlearn.com
EASY SPECULOOS COOKIE CRUST RECIPE | JULIE BLANNER
From julieblanner.com
BELGIAN SPICE COOKIES (SPECULOOS) - PUDGE FACTOR
From pudgefactor.com
20 SPECULOOS COOKIE BUTTER RECIPES YOU HAVE TO TRY
From majhofftakesawife.com
SPECULOOS COOKIES | HOMEMADE VERSION OF THE CLASSIC BELGIAN …
From spicedblog.com
SPECULOOS - TRADITIONAL BELGIAN COOKIE RECIPE | 196 FLAVORS
From 196flavors.com
SPECULOOS COOKIES (DUTCH WINDMILL COOKIES) - SIMPLY SCRATCH
From simplyscratch.com
HOMEMADE BISCOFF COOKIES (SPECULOOS) - SUPERGOLDEN BAKES
From supergoldenbakes.com
SPECULOOS COOKIES - SHERBAKES
From sherbakes.com
SPECULOOS (WINDMILL COOKIES) RECIPE - THE SPRUCE EATS
From thespruceeats.com
ICONIC SPECULAAS COOKIES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
SPECULOOS COOKIES FROM ALSACE - PARDON YOUR FRENCH
From pardonyourfrench.com
SPECULOOS COOKIES (CLASSIC RECIPE) | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
HOMEMADE SPECULOOS (BISCOFF) COOKIES - FOODIEFIASCO.COM
From foodiefiasco.com
SPECULOOS - BAKING BITES
From bakingbites.com
HOMEMADE SPECULOOS COOKIE BUTTER RECIPE - SIMPLY SCRATCH
From simplyscratch.com
SPECULOOS RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
JAM FILLED SPECULAAS COOKIES (SPECULOOS COOKIES) - SUGAR SALT MAGIC
From sugarsaltmagic.com
SPECULOOS - DUTCH WINDMILL COOKIES - UPSTATE RAMBLINGS
From upstateramblings.com
SPECULAAS (SPECULOOS) COOKIES - POLISH HOUSEWIFE
From polishhousewife.com
VEGAN SPECULOOS COOKIES (HOMEMADE BISCOFF)
From addictedtodates.com
SPECULOOS COOKIES RECIPE | EAT SMARTER USA
From eatsmarter.com
FITWAFFLE SPECULOOS BISCOFF COOKIES RECIPE | QUICK & EASY BISCUIT
From thehappyfoodie.co.uk
SPECULOOS NO-BAKE COOKIES - THE SPECKLED PALATE
From thespeckledpalate.com
RECIPE - GESINE BULLOCK-PRADO - SPECULOOS COOKIES
From hallmarkchannel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love