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

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Brown vergeoise: brown sugar
• Instead of Egg: apple sauce puree (for vegan version)
• Instead of All‑purpose flour: whole wheat flour
• Instead of Four‑spice: cinnamon + nutmeg
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Ground cinnamon: ground cinnamon
• Instead of Fine salt: sea salt
• Instead of Grated nutmeg: ground nutmeg

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Silicone spatula (scraped)
• Rolling pin
• 8 cm cookie cutter
• Baking sheet
• Parchment paper
• Cling film
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Incorporate the dry ingredients until a homogeneous dough is achieved
• Chill for 1 hour
• Baking: do not exceed 12 minutes to avoid drying out

Chef Tips from the Video

• Lightly dust the cookies with powdered sugar before baking for a sparkling effect
• Use cookie cutters of different shapes to vary Christmas decorations

Troubleshooting

Storage

Refrigerator: Store in an airtight container 5‑7 days.

Freezer: Can be frozen 2‑3 months, well wrapped.

Room temperature: Keeps at room temperature 3‑4 days in a well‑sealed box.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator for up to 24 hours
• Baked cookies keep for several days, staying crisp in an airtight box