SPECULOOS BISCOFF RECIPES

Name: Speculoos (Belgian Spice Cookies)
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 3 dozen, 36 serving(s)
Ingredients: 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

SPECULOOS (BELGIAN SPICE COOKIES) RECIPE - FOOD.COM

Speculoos (Belgian Spice Cookies) Recipe - Food.com 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

Total Time 1 hours 35 minutes

Prep Time 1 hours 15 minutes

Cook Time 20 minutes

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 13

Ingredients

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, FatContent 5.2, SaturatedFatContent 3.3, CholesterolContent 13.6, SodiumContent 44.9, CarbohydrateContent 9.8, FiberContent 0.3, SugarContent 4.3, ProteinContent 0.8

SPECULOOS (BELGIAN SPICE COOKIES) RECIPE - FOOD.COM

Speculoos (Belgian Spice Cookies) Recipe - Food.com 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

Total Time 1 hours 35 minutes

Prep Time 1 hours 15 minutes

Cook Time 20 minutes

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 13

Ingredients

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, FatContent 5.2, SaturatedFatContent 3.3, CholesterolContent 13.6, SodiumContent 44.9, CarbohydrateContent 9.8, FiberContent 0.3, SugarContent 4.3, ProteinContent 0.8

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