When in Bruges do as the Belgian do: eat Speculoos

SWEETTABLESCAPES is calling all cinnamon lovers. This recipe for the popular Belgian cookies will make you feel as though you’ve moved to Bruges or Brussels! Originally baked only on St Nick’s Day (December 6th) which was when some countries, especially Germany and Belgium, celebrated Christmas, these are now available all year!

Thin, crunchy and “cinnamony” this is the perfect cookie when you feel like a bit of spice in your life!!

Speculoos: (recipe from “Craquez pour les petits biscuits!)


You’ll need:

1 and 1/3 cups flour (180 g)

1 tsp baking soda

1 egg yolk

1 tsp cinnamon

1 tsp cardamom

1 stick and 1 TBsp salted butter (125 g)

1 cup dark brown sugar (or vergeoise –  you can find it here)


Mix flour, cinnamon, cardamom and baking soda in a small bowl.IMG_8822

In the bowl of an electric mixer, beat butter and brown sugar until soft and fluffy.IMG_8821 IMG_8823 Add egg yolk.IMG_8824IMG_8825

Add spiced flour until ball forms. IMG_8826 IMG_8827 IMG_8828Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350F

Roll out dough to 1/4 inch thick and cut into rectangles – or use fun cookie cutters as we did!IMG_8829 IMG_8830 IMG_8831

Place cookies on parchment-covered cookie sheet and bake for 10 minutes.IMG_8832IMG_8833

Let cookies cool on rack. They will harden as they cool.






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