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Homemade Biscoff (Belgian Speculoos Cookies) Recipe. Crispy, rich, and aromatic thanks to the floral character of Ceylon cinnamon and the deeply caramelized sweetness of well toasted Belgian-style brown sugar.
These Belgian cookies have been in the family forever. They last forever and mellow like fine wine. You must have a special waffle iron (called a krumkake iron) to bake them over a gas burner.
Discover how to make speculoos cookies, lightly spiced treats made around Thanksgiving and Christmas holidays. Make speculoos with your kids. Skip to primary navigation
Speculoos, as they’re called in Belgium, are spiced gingerbread shortcrust cookies that are traditionally made and eaten on St. Nicholas Day and throughout the Christmas holiday season. They’re traditionally embossed with designs using wooden molds, special rolling pins, or cookie stamps.
Crispy, caramelized, buttery shortcrust cookies – the perfect blend of cinnamon, nutmeg, clove, ginger, and cardamom. These Belgian Speculoos are amazing on their own, or as edibles with tea and coffee.
These homemade Biscoff biscuits (AKA Belgian Speculoos cookies) are gently spiced with a mix of aromatic warm spices, filling your home with the most amazing baking smells while they bake. Totally addictive and simple to make, you'll be wanting to bake them again and again!
Speculoos cookies, also known as Belgian Speculaas, are crisp roll out cookies made with spices, caramel, butter, and brown sugar to name a few of the flavors that make these cookies so wonderful. If you’ve had Biscoff cookies, you’ve already had speculoos cookies (just a different name).