Speculoos biscuits

Ingredients

• 200 g Unsalted butter (soft, at room temperature)
• 150 g Brown vergeoise (or brown sugar if unavailable)
• 1 unit Egg (at room temperature)
• 300 g All‑purpose flour (sift if possible)
• 2 tsp Four‑spice (spice blend (cinnamon, nutmeg, clove, ginger))
• 1 tsp Baking powder
• 2 tsp Ground cinnamon
• 1 pinch Fine salt
• ½ tsp Grated nutmeg

Instructions

1. Mix butter and brown sugar

   In the large bowl, work the soft butter with the brown sugar until a creamy mixture is obtained.

   Time: PT5M

2. Add the egg

   Add the egg and mix quickly until fully incorporated.

   Time: PT2M

3. Prepare the dry mixture

   In the small bowl, sift the flour then add the four‑spice, baking powder, cinnamon, salt and nutmeg. Mix well.

   Time: PT4M

4. Incorporate the dry ingredients

   Pour the dry mixture into the bowl containing butter, brown sugar and egg in two or three additions, mixing with the spatula until a homogeneous dough forms.

   Time: PT5M

5. Chill

   Form a ball, wrap it in cling film and place in the refrigerator for 1 hour.

   Time: PT1H

6. Preheat the oven

   Preheat the oven to 180 °C.

   Time: PT10M

   Temperature: 180°C

7. Roll out the dough

   On a lightly floured work surface, roll the dough to about 4 mm thickness using a rolling pin.

   Time: PT5M

8. Cut the cookies

   Use the 8 cm cutter to cut the desired shapes.

   Time: PT5M

9. Place on the sheet

   Place the cut cookies on a baking sheet lined with parchment paper (or a perforated sheet).

   Time: PT3M

10. Bake

    Bake the cookies for 12 minutes, until they are lightly golden at the edges.

    Time: PT12M

    Temperature: 180°C

11. Cool

    Remove the sheet from the oven and let the cookies cool for 10 minutes on a rack before serving or storing.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0,5 g