Speculoos in December, an old tradition! Its history, its recipe, where to find it?

Posted on 10.12.2021

Corner of Pleasures

Speculoos, a very Belgian specialty, is part of the country's intangible cultural heritage *.

In the form of Saint Nicholas or Father Christmas it is, like marzipan, massively produced during the month of December.

But of course it is consumed all year round. It is almost always offered with coffee in many restaurants and coffee shops.

It was in 1932, with the help of the Boone Brothers who created the Lotus company, that the cookie was produced on a large scale in Belgium and exported abroad.

Nevertheless, it is with our artisan bakers and pastry chefs that we find the best of the best.

Speculoos are very trendy.

It is more than a simple cookie, it may also be  a wonderful flavoring and  filling for chocolate, tiramisu, crumble, certain sauces, tagines, and even beer (Brussels Beer Project) ....

Three places to find the best speculoos:

Maison Dandoy
8 shops in Brussels
Find yours here  

La Ferme Nos Pilifs
Trassersweg 347, 1120 Neder-Over-Hembeek
Website

Patisserie Goossens
Avenue Jules de Trooz, 25 – 1150 Woluwe-saint-Pierre
Website

The basic quick recipe

While Brussels  is at the origin of this cookie, you will notice  that spices are coming  from Asia….

Ingredients

• 200 gr of flour
• 100 gr of soft butter
• 125 gr of dark candy brown sugar
• 1 egg
• 1 teaspoon of cinnamon
• 25 gr of flaked almonds
• 1 pinch of salt
• ½ coffie spoon of chemical yeast (baking powder)
• 1 tsp of speculoos spice mix (better less than more) commercially available (recipe below)

1) Combine the flour, brown sugar, cinnamon, the 4 spices, dehydrated or baking s yeast.

2) Melt the butter and add it to the preparation. Add the egg and mix.

3) The dough should become compact, work it well by hand.

4) Place it in the fridge for 30 minutes.

5) Roll out the dough, giving it about a cm thick and cut your speculoos according to the desired shape.

6) Place them on a baking sheet.

7) Bake them at 180 ° C, 10 to 15 minutes.

Speculoos spices: 2 tablespoons of cinnamon powder, 1 level teaspoon of nutmeg, 1 level teaspoon of powdered ginger, 1 level teaspoon of cloves, 1/2 level teaspoon of white pepper, / 2 level teaspoon of cardamom, 1/2 level teaspoon of powdered anise, 2 star anise, 1/2 teaspoon of black pepper, 1/2 teaspoon of coriander.

Site of artisanal pastries-bakeries in Brussels here

 


The Great Brussels Houses here
The pleasure corner here

 * Just like the production of chicory and the French fries house :-)

 

 

 

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