Speculoos Dessert Recipes

FESTIVE SPECULOOS COOKIES (A CLASSIC RECIPE)

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.

TRADITIONAL SPECULOOS COOKIES

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.

SPECULOOS

Steps:

• With a spatula, mix the butter with sugar, salt and spices. Add the eggs one by one and mix well.
• Gradually add the flour mixed with the baking powder until obtaining a homogeneous dough.
• Cover the dough with plastic wrap and refrigerate for 12 hours.
• Preheat oven to 375 F / 190 C.
• Cut the dough into 4 equal pieces.
• Thoroughly dust the work surface with flour and the rolling pin. Roll the first piece dough to a thickness of ¼ inch (5 mm)
• Cut the dough with a knife or a cookie cutter and use the wooden or silicone mold to make some prints on the speculoos.
• Place the speculoos on a baking sheet lined with parchment paper and bake for about 10 minutes.
• Renew the operation until all the dough is used.
• When they are out of the oven, wait a few minutes before placing the speculoos on a rack and let them cool completely before storing them in a tin box.

SPECULOOS COOKIE CRUST

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 COOKIES OR SPICY SINTERKLASS CAKES

Steps:

• In a large bowl, dissolve the brown sugar in milk. Combine the flour, cloves, cinnamon, nutmeg, ginger, baking powder and salt. Stir the dry ingredients into the sugar and milk. Mix in 2 tablespoons of almonds and candied citron. Cut in the butter until it starts to form a dough, then knead on a lightly floured surface until smooth. Cover dough and chill for about 1 hour for easier handling.
• Preheat the oven to 350 degrees F (175 degrees C). Dust a wooden speculaas mold lightly with cornstarch. Firmly press the dough into the mold. Run a knife around the edges to trim off excess dough. Gently lift dough out of the mold or tap out onto a cookie sheet. Press remaining almond slivers into cookies to match the designs.
• Bake for 15 minutes in the preheated oven, just until the edges begin to darken. If your cookies are more than 1/2 inch thick, bake at 300 degrees F (150 degrees C) for up to 30 minutes. Cool cookies on wire racks to crisp. Store in an airtight container at room temperature for up to a month. The flavor will get better with age.

SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY

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!

SPECULOOS PROFITEROLE WREATH

Steps:

• Sieve the flour and ¼ tsp salt into a bowl. Bring the butter and 225ml water to the boil in a saucepan, then simmer until the butter has melted. Tip in the flour mixture and quickly beat with a wooden spoon until everything comes together into a smooth, shiny dough that pulls away from the side of the pan. Tip the dough into a clean bowl, and spread it up the side with the spoon to help it quickly cool down a bit (you don't want it to cool completely - it's easier to incorporate the eggs while it's still a bit warm). Heat the oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Set aside.
• While the dough is still slightly warm, crack in the eggs one at a time, beating well with the wooden spoon between each addition until smooth (you may not need to use all the eggs). When ready, the dough should slowly fall off the spoon in a V-shape - if the mixture is too runny, you won't be able to pipe it; if it's too thick, it won't puff up in the oven. Spoon the dough into a piping bag and snip off the end so it has a 1cm opening.
• Holding the piping bag at a 90-degree angle to the baking tray, pipe walnut-sized balls of dough over the two sheets - you should get 18-20 in total. Dip your finger in a little water and gently pat down any peaks on top of the balls. Bake for 30-35 mins, swapping the trays over after 20 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.
• To make the filling, beat the cream with the biscuit spread and spices in a large bowl using an electric whisk until softly whipped.
• For the caramel sauce, tip the sugar into a saucepan set over a medium heat, add 6 tbsp water and cook until the sugar has dissolved. Turn up the heat slightly and simmer, swirling the pan occasionally until golden (do not stir or the sugar will crystallise). Remove from the heat, add the butter and swirl the pan until the butter has melted and combined with the syrup. Quickly beat in the cream, vanilla, cinnamon, mixed spice and a pinch of sea salt. Leave to cool slightly.
• Cut each cooled choux bun in half through the middle. Spoon the filling into a piping bag, snip off the end and pipe over the bases of the buns. Sandwich these with the tops, then arrange in a roughly 27cm round wreath shape on a large serving plate or board. Drizzle all over with the caramel sauce, then scatter over the crumbled biscuits and gold sprinkles, if using. Best eaten straightaway. Will keep chilled for up to 24 hrs.

SPECULOOS COOKIE BUTTER PIE

Steps:

• Lightly spray a 9-inch pie plate with nonstick spray.
• In the bowl of a food processor, pulse the cookies into fine crumbs, about 1 minute. (You should have about 1 1/2 cups.) Add the melted butter and pulse until the mixture is uniformly combined and sticks together when pressed, 15 to 20 seconds. Press the crust evenly into the base and up the sides of the pie plate. Freeze the crust while you heat the oven to 350 degrees.
• Bake the chilled crust until it appears set and the edges start to darken slightly, 8 to 10 minutes. Cool completely.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese and cookie butter on medium speed, 1 to 2 minutes. Scrape down the sides of the bowl, then add the confectioners' sugar and mix on low speed until fully incorporated, 1 to 2 minutes. Scrape down the sides of the bowl.
• In a liquid measuring cup with a spout, mix the 1 1/4 cups cream with the vanilla and salt to combine. Increase the mixer speed to medium and gradually add the cream mixture to the cream cheese mixture in a slow, steady stream. Continue to mix just until the mixture has thickened and holds medium peaks, 30 seconds to 1 minute. Do not overwhip, which could cause the mixture to separate.
• Pour the filling into the cooled pie crust and smooth into an even layer. Freeze the pie for 20 minutes to set the filling, then transfer to the refrigerator to chill until the filling is firm, about 45 minutes.
• Prepare the whipped cream, if using: In the bowl of an electric mixer fitted with the whip attachment, whip the remaining 3/4 cup cream to medium peaks. Spread in an even layer on top of the chilled pie and garnish with a sprinkling of cookie crumbs, if desired. Refrigerate until ready to serve.