Speculoos Spice Cookies using a Fagor
(5)
Preparation time
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Indulge in the delightful crunch of spéculoos, those iconic spiced biscuits that have been charming palates since the Middle Ages! Originating from Belgium, these cookies are like a hug in spice form, thanks to their unique blend of warm spices like cinnamon and nutmeg. Made with brown vergeoise, a sugar that adds a caramel-like depth, and a buttery richness, they are perfect for dunking in coffee or just enjoying straight from the tin. Fun fact: the name 'spéculoos' comes from the Latin word 'speculum', meaning 'mirror', as the cookies are often stamped with intricate designs. So, bake a batch, invite friends over, and share stories while enjoying these crispy treats; just don't be surprised if they disappear faster than you can say 'delicious'!
Ingredients
- 250 g Flour t55
- 150 g Brown sugar
- 100 g Salted butter
- 40 g Milk
- 1 Egg
- 1 Tablespoon(s) Spice blend for speculoos
- 1 Teaspoon(s) Baking soda
- 1 Pinch(es) Salt
Steps
Dough
- Add 250 g of flour t55, 150 g of brown sugar, 100 g of salted butter, 40 g of milk, 1 egg, 1 tablespoon(s) of spice blend for speculoos, 1 teaspoon(s) of baking soda, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Flatten the dough into a disc.
- Wrap in plastic wrap.
- Setaside the dough in a fridge during 1h .
Shaping and Baking
- Preheat the oven at 150°C.
- Roll out the dough on a lightly floured surface to about 3-4 mm thickness.
- Cut out shapes using cookie cutters.
- Place the content of the workplan on a baking tray.
- Cook in the oven at 150°C during 12min.
- Bake until golden brown around the edges.
- Let the cookies cool on the baking sheet for a few minutes.
- Transfer them to a wire rack to cool completely.
- Serve Cold.
