How to Make Speculoos (Belgian Spice Cookies)

[@lucyrhinoceros6165]

1.5 c flour 5 tsp cinnamon 1 tsp cardamom 1/4 tsp clove 1/4 tsp baking powder 1/4 tsp soda 1/4 tsp salt 3/4 cup turbinaro sugar 8 tbsp butter 1 egg

[@wandamurray3031]

2:33

[@kateri17]

I've been making these for years for the feast of St Nicolas December 6th, but we call them pains d'épices de la Saint-Nicolas (they're the same cookie essentially in France, Belgium, Germany, etc). I use a cookie stamp with St Nicolas carved on it. The children leave their shoe out a before going to bed and St Nicolas cookies (and other treats sometimes) are left in them.

[@phylliscraine]

A really wonderful cookie. Crisp, fragrant and just the right level of spice and sugar. I like to grind the cinnamon, cloves and cardamom fresh for each batch. 100% worth the effort to make them, everyone loves them.

[@stevenk6638]

You can't go wrong with either of these lovely cookies !

[@kathyowens9901]

You guys do so much work to make it so easy for us, what a beautiful final product!

[@GpD79]

I was excited to see how the cookies were going to turn out with that embossed rolling pin! I was disappointed they didn't use it! The cookies look good though!

[@dbutze]

I’m just learning that this is what a Biscoff cookie is. I’m definitely making these. I haven’t been able to buy Biscoff since I realized they have palm oil in them.

[@aiai-j7i]

Trader Joe's has their own version now too.

[@davidmay465]

These are my all time favorite Christmas cookie! They are divine.

[@WhippedFood]

Great recipe! I really like the final result, they look perfect & delicious ! You can't go wrong with the recipe ❤️

[@MarcoPolo-sd8yz]

exactly 😎

[@src3360]

It reminds me of those little spice biscuits you get on planes. They were in a red and white package ❤

[@suzannefrey7121]

I'm so inspired that I'm making them today!

[@mabiamedeirosreis5470]

So nice! Gonna make for sure for Easter!

[@dawnmclaughlin4785]

I bet they taste just as amazing as they look!

[@fernandovargas7562]

A really wonderful cookie….. Great for winter… cool video

[@Luming-di9rf]

Speculaas and speculoos are 2 different biscuits. Speculaas is typical cookie from the Netherlands based on the specific flavour of "speculaas"herbs. At Lotus Bakeries, we produce Speculoos, a biscuit that obtains it taste by the special production proces of the karamelisation of sugar in the biscuit.

[@cbak1819]

To keep dough cold put on a baking before you refrigerate..cut on sheet... thanks ATK This reminded me of windmill cookies. I wonder if they make them anymore... anyways... I may make them!

[@Mark-vs9rk]

I always add a little pepper like my grandmother did :)

[@mayflowerpenny]

amazing i tried it 2 times both times they were delicious

[@Sakja]

My favorite cookie.

[@stevedgrossman]

The dough benefits from a rest of a day or two in the fridge before baking. The cloves are too pronounced, it would be best to replace with 1/8 tsp ginger and 1/8 cloves.

[@phylliscraine]

I added more clove!🙂

[@thihal123]

Looks lovely

[@gregoryjones8345]

I love this channel!!!

[@ThePhantazmya]

Belgians eat these year round. It's not a holiday thing.

[@cyndywaskelisthecrowscall]

I kind of wish you had used the patterned rolling pin.

[@earnestblofeld7905]

"Like I'm giving these away." Bridget has a great sarcastic wit.

[@larrydanadavid2435]

My Grandmother would makes these and serve them with tea.

[@benjamindejonge3624]

Love you Americans, you got it all wrong, just visit Amsterdam if you dare. Though I like that pasta rollerpin

[@steve1253]

Shame on us. I'm sure your recipe is the one and only authentic.

[@Trivergal]

It looks like the cookies are 3/16 inches (not 3/8”). Thank you for this recipe… I can’t wait to try!

[@steve1253]

i've made their recipe many times. The ingredient measurements given here make exactly half the yield they claim. They need to be doubled. i don't know how they came out with that many 3/8 inch cookies. Also, 3/8 inch is way too thick for this cookie. Should be more like 3/16. But the dough and cookie are deeeelicious. Just expect half the cookies unless you roll it out to 3/16.

[@TheNickybocker]

Thanks for the recipe. I tried 1 batch with the Cane sugar you suggest and the second batch with brown sugar. My wife likes them both, but the brown sugar better. The brown sugar ones I made taste more like the winternacht speculas I am used to eating from Aldi, Which IMO are the best store bought Speculas ever. These are good, I want to make something that tastes more like BisCoff, but still cant figure out the spices.

[@sharynr4067]

The bought ones have cinnamon only. Flavour comes from candied sugar syrup which is white sugar cooked in oven for 5 hours on low heat

[@ricardoc.6635]

Did you also add 3/4 of a cup of brown sugar? was it packed?

[@TheNickybocker]

@@ricardoc.6635 Just brown sugar packed the second time

[@ricardoc.6635]

@@TheNickybocker thank you! Just made them today and they are very similar to the Aldi ones. I weighed out the 3/4 c. of packed brown sugar and it was 170 g. They were a bit too sweet for my taste and the dough a bit wet so I added 2 tbsp of extra flour, so maybe next time I’ll add 130-150 g. or so of sugar.

[@TheNickybocker]

@@ricardoc.6635 It's been a while since I made these. I usually pack the brown sugar. some like sweeter some not. You may be right on about being too sweet, I under/over measure guessing occasionally too, Try less brown sugar next time .

[@johaneyarboi1122]

Here is the recipe. pudgefactor.com/belgian-spice-cookies-speculoos/

[@mrpassion242]

Nice.

[@indah-lw7vp]

Hmmm looks yummy ..... Hi i'm from indonesia.... Can you test how to make a biscoff cookies. 👍👍👍👍Thank you.

[@ramonarodriguez6283]

For diabetics may we use an alternative for flour? Thank you for sharing.

[@ramonarodriguez6283]

Oops how about sugar sub too🥴

[@casperh8975]

@@ramonarodriguez6283 Hey, most of the taste will come from the spices so any butter based recipe will do. Can suggest the spice mix from internationaldessertsblog.com/5-ways-to-use-homemade-speculaas-spice-mix/ as its very similar to what I use here in Belgium.

[@grammytammy3535]

Where can I find cardamom? I don't see it in my local grocery stores? Thx!

[@munishkumar82]

Love ur content and recipes. Guyz m looking forward starting a home based cookie business. Plz guide ur users on how to choose best oven for startup and may be medium scale baking business. Plzzzz do post this as I need professional advice. Pllllllzzzzzzz

[@lordgarion514]

You're asking the wrong people. ATK is specifically geared towards the home cook. But TBH, for a home business, an oven is basically an oven. Unless you're going to spend thousands on a special purpose baking oven, a standard brand name home oven will work just fine. I would use an electric oven, over a gas oven though. When gas burns it makes a lot of moisture in the oven, which affects things like browning, and how crispy things get.

[@munishkumar82]

@@lordgarion514 Thx man

[@robertkinkhorst5697]

Repeat, repeat & repeat... lol third one in the last few days 😱😱😱

[@jwcsfsky9900]

These really look delicious. I wonder what is required to make them chewy rather than crisp?

[@phillipschmidtpottery]

Use a cookie scoop, pinch them into tall mounds, bake at 365 f for maybe 6 mins or more depending on how big your scoops are.

[@phylliscraine]

These are meant to be crisp, I think you'd need to go with another recipe for a chewy version.

[@bhawanabothra9141]

Hi hav egg problem wat can I use instead

[@milhouse14]

Looks hard to make. I think I'll just buy Biscoff

[@daveklein2826]

Lol

[@steve1253]

It's very easy if you make one change. Forget the rectangle thing and buy a cheap set of rolling guides.

[@Anny-vh1gh]

how do i get written recipe

[@poojabhambri4444]

Butter has to be chill , cold n room temperature

[@ednasole854]

Where's the resipe

[@bellaboss5558]

⚠ speculOOs and speculAAs are similar BUT they are NOT the same cookie !!!! ⚠ speculaas is made with speculaas spices (which are cinnamon, clove, ginger powrder, nutmeg, cardemom & white pepper) hence, speculoos has less spices 😉

[@steve1253]

i've made their recipe many times and it is a keeper. But the ingredient measurements given here make exactly half the yield they claim. They need to be doubled. i don't know how they came out with that many 3/8 inch cookies. Also, 3/8 inch is way too thick for this cookie. Should be more like 3/16. But the dough and cookie are deeeelicious. Just expect half the cookies unless you roll it out to 3/16.

[@Passionforfoodrecipes]

I'm like, "how to make what now?" *Click.*

[@Klorel123]

wrong season to post this. but tasty for sure

[@lenabreijer1311]

We eat these all year around. We just make bigger and fancier ones at Christmas.

[@daveklein2826]

I eat 4 every night

[@linams3059]

But this is not a vegan Speculoos

[@melissacarter561]

Are these the airplane cookies? Biscoff

[@jdkgcp]

Yes, yes they are. Lotus Biscoff. You can also find them in literally every grocery store in America. Get some Stroopwafel cookies while you're there. Those will be right next to the Biscoff. lol

[@ferniemarentette2695]

I've been looking for these cookies in many grocery stores and can't seem to find them!

[@jdkgcp]

Or just go to your local grocery store and get Biscoff cookies (same thing)...and while you're there grab some Stroopwafel cookies right next to the Lotus Biscoff. lol

[@lookslikeanangel]

Mmmmmmmm Stroopwafels

[@russbear31]

Only one problem... Biscoff tastes like insipid crap. The homemade spice cookies are 100 times better.

[@phillipschmidtpottery]

I think you’re missing the point.

[@liqiz1755]

Not Belgium, it’s German.

[@JSS...]

Shame you didnt make dutch speculaas. Much better. Speculoos is more a poor rip off version of speculaas.

[@gradalamb704]

Noooo it is Dutch and they are called speculaas

[@MultiDaan12345]

Just to be clear. Speculoos and speculaas are NOT the same thing. They are very different! You americans think you know everything better, but you don't.

[@connieheadley7559]

Those are called Speculatsius cookies. Take it from a German

[@daveklein2826]

Except they are not German

[@liqiz1755]

@@daveklein2826they are German Cookies, not BELGIUM!!!!!!

[@liqiz1755]

And Spekulatius it’s the name.

[@hggggjk]

It's called speculaas not speculoos

[@daveklein2826]

Maybe in your country

[@russbear31]

Speculaas with the 2 As is the Dutch name for these cookies. The Dutch make them at Christmastime too, as well as the Germans. My grandmother was Dutch, so I've ate thousands of speculaas through the decades. They're wonderful cookies. Much better than gingerbread. 😀

[@hggggjk]

@@russbear31 it's the Dutch name so the correct one! Or speculazius, but speculoos is the cookie sandwich spread.

[@hggggjk]

@@daveklein2826 which is where they come from

[@JhowieNitnek]

Speculaas ≠ speculoos

[@johng8330]

I feel like Erin is talking down to the other person in every video she appears in.

[@smeeks7]

I'm sure she is a nice person but she rubs me the wrong way.

[@howellomaha]

I don't think so. I'm so tired of the people acting like they haven't eaten in days and over exaggerating everything and giggling nonstop. She is more calm.

[@kateri17]

I've never gotten that impression at all. What about her gives you that impression? She's just a calm, measured person.

[@jdkgcp]

She's the actual boss....as in she's in charge of the entire thing. She's the kitchen director/producer.

[@zarazilverberg7686]

Im sorry but your pronunciation is completely wrong its pronounced SPÉKÚLOOS. The loos part is almost correct but the "E" is pronounced as the "ai" in Koolaid. And the "U" is NOT pronounced like the english U like in "you" but as a very short hard U pronounced on the front of your mouth and NOT in the back like the english U. Coming from a dutch person.

[@Ravenesque]

So... Spake-oo-loose...

[@daveklein2826]

So what.... If that's all you can sat go away

[@bpp325]

ATK playing tricks again. Can't get the recipe unless you're a 'member'.

[@CabbageMeat]

It’s their entire business model. It’s not a trick.

[@daveklein2826]

Watch the recipe again and write down the recipe

[@UrbanHomesteadMomma]

I’m sure they are delicious but you guys sure take the fun out of making cookies by being so exact in everything… don’t be so serious, they are just cookies!

[@uiscepreston]

So she goes to the whole trouble of replicating Belgian brown sugar and then throws in a heap of unspecified cinnamon, meaning it most likely wasn't the traditional Ceylon - which would be the standard for Belgian speculoos. Using cassia makes the cookie inauthentic.

[@WatchingNinja]

You must be new here. ATK is all about making traditional recipes accessible to the majority of US Americans. Ceylon cinnamon isn't easily available in stores.

[@janehall2720]

Ceylon cinnamon is available from Penzys online.

[@jdkgcp]

Or just settle down and go buy Lotus Biscoff cookies from the store....same thing.

[@daveklein2826]

We will wait for your expert video recipe

[@steve1253]

Ceylon is quite accessible but ATK won't touch it. I have used both in this recipe and prefer it. I have been an ardent ATK fan for over 20 years and they have some opinions that are just that, their opinion not based on anything but personal taste. One of them is cinnamon. In the taste test, Jack describes Ceylon as not really cinnamon while Rick Bayless, along with 99% of Mexico, calls it true cinnamon. In Texas we call it Mexican cinnamon......p.s. The ingredient measurements in this video actually make 1/2 of the yield. I contacted them twice but they just say deal with it. Instead of doubling the recipe to get the proper yield, I roll out the dough to 3/16 instead of 3/8 which is a better cookie anyway. And I make it often enough that I bought a 3/16 inch silicon rolling guide instead of the silly rectangle they draw.