Speculoos Cookies Recipes

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SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY



Speculoos Cookies & Homemade Cookie Butter Recipe by Tasty image

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

1 tablespoon cinnamon
1 ½ teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon white pepper
¼ teaspoon ground anise
1 ½ cups flour
¼ teaspoon salt
½ teaspoon baking powder
3 ½ teaspoons spice blend
½ cup butter
½ cup dark brown sugar
½ cup sugar
1 egg
20 cookies, crushed
⅛ cup evaporated milk
¼ cup sweetened condensed milk
¼ cup butter

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



Traditional Speculoos Cookies image

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

Categories     Dessert     Snack

Time 5h42m

Number Of Ingredients 16

2 1/4 cup firmly packed dark brown sugar
1 cup unsalted butter (, softened at room temperature)
2 large egg yolks ((if the dough is too dry add some extra egg yolk))
3 tablespoon heavy whipping cream
1 teaspoon quality pure vanilla extract
1 teaspoon finely grated lemon zest
1 cup almond or hazelnut flour
3 1/4 cup all-purpose flour
1/2 teaspoon baker's ammonia ((see blog post for explanation))
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground anise seed
1/4 teaspoon ground cardamom

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)



Festive Speculoos Cookies (A Classic Recipe) image

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

1/2 cup unsalted butter; room temperature
1/2 cups dark brown sugar; packed
1/2 cup white sugar
1 large egg; room temperature
1 1/2 cups flour
1/3 cup finely ground almond flour
1/4 tsp salt
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/3 cup sliced almonds (optional)

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



Speculaas image

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

3 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
⅛ teaspoon baking powder
⅛ teaspoon salt
1 cup butter, softened
1 ¼ cups packed brown sugar
1 egg
½ cup sliced almonds

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



Speculaas Cookies image

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

3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cardamom
1/4 teaspoon ground mace
1/4 teaspoon freshly ground white pepper
Pinch of ground cloves
6 ounces (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/3 cup water
Confectioners' sugar, for surface

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



Speculaas Cookies image

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

1 ½ cups brown sugar
1 cup unsalted butter, softened
1 egg
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon ground cloves
½ teaspoon ground nutmeg
3 cups all-purpose flour

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)



Speculoos (Belgian Spice Cookies) image

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

2 cups all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup unsalted butter, room temperature
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract

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



No-Bake Speculoos Truffle Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 18 cookies

Number Of Ingredients 5

1 sleeve graham crackers (9 crackers)
1 cup speculoos spread (cookie butter)
1 11-ounce bag white chocolate chips
1 tablespoon coconut oil or vegetable shortening
Nonpareils, for decorating

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



Speculoos cookies image

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

270g plain flour, plus a little for dusting
150g caster sugar
pinch baking powder
2 tsp speculoos spice (a mixture of cinnamon, cloves, coriander, ginger, cardamom and nutmeg), available online
100ml milk
100g butter, at room temperature
200g flaked almonds

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



Speculoos Cookie Crust image

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

32 (250 g) packaged speculoos cookies
6 Tbsp. (¾ stick/85 grams) unsalted butter, melted

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



Speculaas image

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

1/2 cups blanched almonds, toasted
1½ cup all-purpose flour
1/2 teaspoon baking soda
1½ teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup softened unsalted butter
1/2 cup light brown sugar
1/2 cup sugar
1 egg

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

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From foodiefiasco.com


SPECULOOS - BAKING BITES
2013-12-09 1/2 tsp vanilla extract. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice and cardamom. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract. With the mixer on low speed or working by hand, gradually blend in the flour mixture until the dough ...
From bakingbites.com


HOMEMADE SPECULOOS COOKIE BUTTER RECIPE - SIMPLY SCRATCH
2019-12-19 Instructions. To the bowl of your food processor, fitted with the blade attachment, roughly break up the cookies and toss them in. Secure the lid and process into a very fine crumb. To the crumbs, add the softened butter, condensed milk, evaporated milk and vanilla. Process until the mixture resembles peanut butter.
From simplyscratch.com


SPECULOOS RECIPE | TASTE OF FRANCE
2020-04-09 Wrap tightly in plastic wrap and chill for a minimum of 2 hours and up to 12 hours. 5 Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Cut the dough block into very fine slices, ⅕ in (5 mm) thick. Place on the prepared sheet, spaced 1 in (2.5 cm) apart, and bake for 13 to 15 minutes, until lightly browned.
From tasteoffrancemag.com


JAM FILLED SPECULAAS COOKIES (SPECULOOS COOKIES) - SUGAR SALT MAGIC
2018-12-22 Preheat the oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper. Mix together the flour, soda, ginger, cinnamon, nutmeg, cardamom, cloves and salt and whisk until everything is well incorporated. Beat the butter and sugar together in a stand mixer with a paddle attachment until light and creamy.
From sugarsaltmagic.com


SPECULOOS - DUTCH WINDMILL COOKIES - UPSTATE RAMBLINGS
2021-08-12 Instructions. Cream the butter with the sugar until well mixed. Really, really well mixed, cream for 5-10 minutes in a stand mixer until the mixture is lemon yellow and fluffy. Add the egg and vanilla and mix well. In a separate bowl combine the baking soda, salt, cinnamon, nutmeg, ginger, cardamon and flour.
From upstateramblings.com


SPECULAAS (SPECULOOS) COOKIES - POLISH HOUSEWIFE
2014-09-30 Instructions. Combine the flours, baking powder, spices and salt and set aside. In a separate bowl, beat butter and sugar until light and fluffy, about 5 minutes. Add the egg and lemon zest. Add the flour mixture mixing until combined. Flatten the dough and wrap tightly in plastic wrap. Chill for at least one hour.
From polishhousewife.com


VEGAN SPECULOOS COOKIES (HOMEMADE BISCOFF)
2021-11-18 How to make this recipe (with step-by-step images) (Full ingredient quantities and instructions can be found in the recipe card at the end of this post) Firstly, add your vegan butter to a large bowl and whip it for a couple of minutes until creamy. You can do this with an electric whisk or stand mixer, depending on what you have at home.
From addictedtodates.com


SPECULOOS COOKIES RECIPE | EAT SMARTER USA
1 Kitchen scale, 1 Bowl, 1 Wooden spoon, 1 Mixing bowl, 1 Hand mixer, 1 Tablespoon, 1 Teaspoon, 1 Nutmeg grater, 1 Plastic wrap, 1 Cutting board, 1 Large knife, 1 Cup, 1 Fork, 1 Rolling pin, 1 Parchment paper, 1 Cookie cutter (3-4 cm in diameter, with a slightly wavy edge), 2 Baking sheets, 1 Pastry brush, 1 Wire rack
From eatsmarter.com


FITWAFFLE SPECULOOS BISCOFF COOKIES RECIPE | QUICK & EASY BISCUIT
Method. Preheat the oven to 200°C (180°C fan)/400°F/Gas mark 6. Put all the ingredients into a medium mixing bowl and mix together with a spoon to form a dough. Divide into 6 equal pieces, then roll into balls and place on a nonstick cookie sheet (see below), spacing them at least 10cm (4in) apart. Bake for 10 minutes until the edges are ...
From thehappyfoodie.co.uk


SPECULOOS NO-BAKE COOKIES - THE SPECKLED PALATE
2022-06-07 Prepare a small baking sheet with a piece of parchment paper. Set aside. In a large saucepan over medium-high heat, melt the coconut oil. Add the maple syrup, Speculoos, milk and the maple syrup. Stir until combined and melted. Remove from the heat, and add the vanilla extract, powdered sugar and oats. Using a 1-inch cookie scoop, scoop the ...
From thespeckledpalate.com


RECIPE - GESINE BULLOCK-PRADO - SPECULOOS COOKIES
Add the flour, almond flour, and baking powder and until the dough just comes together. Transfer the dough to a few sheets of overlapped plastic wrap and fold over a few times to incorporate any patches of unincorporated flour and press into a smooth disk. Refrigerate for at least ½ hour to overnight. Preheat the oven to 325°f.
From hallmarkchannel.com


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