Homemade Speculoos by @hervecuisine

32 min

24 servings

🌾

360 g

Flour

🧈

220 g

Unsalted butter

🍬

150 g

Brown vergeoise sugar

🍬

73 g

Brown sugar

🥚

1.5

Egg

🪵

2.9 tbsp

Cinnamon

🫚

1.5 tbsp

Ground ginger

🫙

0.73 packet

Baking powder

🧂

1.5 pinches

Salt

  1. Mix
    • Flour
    • Cinnamon
    • Ground ginger

    Mix the dry ingredients together.

  2. Add
    • Unsalted butter

    Add the butter.

  3. Add
    • Egg
    • Flour
    • Unsalted butter

    Once the butter is incorporated into the flour, add the egg to bind the dough.

  4. Step

    Keep the dough chilled for 2 hours before rolling it out with a rolling pin.

  5. Step
    • Flour

    Use a little flour to prevent sticking.

  6. Roll

    Roll the dough out very thinly.

  7. Cut

    Put the rolled dough in the freezer for 30 minutes before cutting shapes with cookie cutters.

  8. Bake

    Bake for 10 to 12 minutes at 180°C.

Homemade Speculoos by @hervecuisine

32 min

24 servings

🌾

360 g

Flour

🧈

220 g

Unsalted butter

🍬

150 g

Brown vergeoise sugar

🍬

73 g

Brown sugar

🥚

1.5

Egg

🪵

2.9 tbsp

Cinnamon

🫚

1.5 tbsp

Ground ginger

🫙

0.73 packet

Baking powder

🧂

1.5 pinches

Salt

Preparation Steps

  1. Step 1/8

    Mix the dry ingredients together.

    🌾Flour
    🪵Cinnamon
    🫚Ground ginger
    🫙Baking powder
    🧂Salt
    🥣Mixing bowl

  2. Step 2/8

    Add the butter.

    🧈Unsalted butter
    🥣Mixing bowl

  3. Step 3/8

    Once the butter is incorporated into the flour, add the egg to bind the dough.

    🥚Egg
    🥣Mixing bowl

  4. Step 4/8

    Keep the dough chilled for 2 hours before rolling it out with a rolling pin.

  5. Step 5/8

    Use a little flour to prevent sticking.

    🌾Flour
    🥖Rolling pin

  6. Step 6/8

    Roll the dough out very thinly.

    🥖Rolling pin

  7. Step 7/8

    Put the rolled dough in the freezer for 30 minutes before cutting shapes with cookie cutters.

    🍪Cookie cutters

  8. Step 8/8

    Bake for 10 to 12 minutes at 180°C.

    🍳Baking sheet

Composition

Ingredients

Types

Grains, Dairy, Sugar, Eggs, Spices, Leavening agent

Ingredients

Flour, Unsalted butter, Brown vergeoise sugar, Brown sugar, Egg, Cinnamon, Ground ginger, Baking powder, Salt

Notes

Flour (T50 or T80 flour, for dusting to prevent sticking), Brown vergeoise sugar (blonde vergeoise sugar also works), Cinnamon (level tablespoons), Ground ginger (level tablespoon), Salt (fleur de sel)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Low-Sodium, soy-free

Calories

115 kcal

Macro nutrients

Protein: 1.5g, Carbohydrates: 14g, Fat: 5g, Fiber: 0.5g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 18mg, Iron: 0.7mg, Sodium: 65mg, Potassium: 35mg

Vitamins

Vitamin A: 45mcg, Vitamin B2 (Riboflavin): 0.03mg

Preparation

Time Information

Preparation

20 minutes

Cooking

12 minutes

Overall

32 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Mixing bowl, Rolling pin, Cookie cutters, Baking sheet

Appliances

Oven, Freezer, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Belgian, French

Geographic

Belgium, Europe

Various

Aspect

Texture

Crunchy, Crispy

Flavors

Spiced, Cinnamon, Ginger, Caramel-like, Sweet

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

Baked cookies : 1 to 2 weeks (in an airtight container, away from humidity), Raw dough : 2 to 3 days (in the fridge, wrapped in plastic film), Raw dough or baked cookies : up to 2 to 3 months (in the freezer, in an airtight container or freezer bag)