Biscoff Cookies (Speculoos Cookies)

Products Used
Biscoff Cookies (Speculoos Cookies)

Ingredients

  • 4 cups all-purpose flour*
  • 2 teaspoons baking soda
  • 4 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon white pepper
  • 1 cup (2 sticks) unsalted butter, soft
  • 2 cups packed Dixie Crystals Dark Brown Sugar
  • 1 large egg + 1 egg white
  • 1/2 teaspoon salt
  • Optional: 1 cup sliced almonds
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Sift together flour, baking soda, and all spices twice and set aside.
      2. Mix butter on medium speed in a large bowl until light and fluffy. Add brown sugar and mix well. Add egg and combine well. Then, scrape the bowl and add egg white. Mix to combine.
      3. Add sifted dry ingredients and mix until just combined. Do not over-mix.
      4. Place dough in a refrigerator overnight or at least 2 hours to chill.
      5. Tip on rolling dough: These cookies are always best when rolled on a lightly floured surface. Using warm dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
      6. Preheat oven to 350°F.
      7. Remove about 1/4 of dough and roll on a floured cool work surface or a lightly floured kitchen towel. Roll dough about 1/8-inch thick. Cut using a knife into rectangles about 2.5 x 1 inch.
      8. Place on parchment paper lined cookie sheets. If desired, place a few sliced almond pieces on each cookie and place in a preheated oven.
      9. Bake for 15-18 minutes. The cookies will slowly rise and then collapse. Once they have collapsed, they are close to being done. When pressed lightly with a finger, they should spring back.
      10. Allow to cool. If they are not crisp enough when cool, return to oven for a few more minutes.
      11. Store in a tightly wrapped plastic bag to keep cookies crisp.
      Dixie Crystals Insight

      NOTE:  This biscoff dough is best made a day or two ahead and placed in the refrigerator. This will make the dough easier to work with and give the brown sugar and exotic spices time to blend and create an irresistible cookie. 

       

      Rate & Review
      or to post comments
      Sweetalk member
      Dec 07, 2020

      Just two points (from a beginner!): The speculoos weren’t quite as spicy as those from my childhood, but I suspect my mother was a bit heavy handed with the clove! Lastly, silly me pre-heated the oven per the instructions before I realized that I wouldn’t need it until the next day! All and all, they turned out lovely, though with more of a crumbly texture than a thin snap. Made another batch of dough tonight (with extra clove!) and reduced the sugar a bit. We will see! Thank you for the recipe.

      pinkpjs
      Dec 14, 2015

      These are GREAT !
      Not to sweet not to spicy
      Make them as gifts everyone loves them. reminds some of the old windmill cookies

      Galletas Biscoff (Galletas Speculoos)

      Products Used
      Biscoff Cookies (Speculoos Cookies)

      Ingredientes

      • 4 tazas harina de trigo (Método de barrido con la cuchara*)
      • 2 cucharaditas bicarbonato de sodio
      • 4 cucharaditas canela
      • 1/2 cucharadita jengibre
      • 1/2 cucharadita clavos
      • 1/2 cucharadita cardamomo
      • 1/4 cucharadita pimienta blanca
      • 2 barras mantequilla sin sal, blanda
      • 2 tazas compacta Dixie Crystals Azúcar Morena Oscura
      • 1 huevo grande + 1 clara de huevo
      • 1/2 cucharadita sal
      • 1 taza almendras en rodajas (opcional)
      • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

      1. Precaliente el horno a 350°F.
      2. Tamice la harina, bicarbonato de sodio y todas las especias dos veces y ponga a un lado.
      3. En un tazón grande, mezcle a velocidad media la mantequilla hasta que esté ligera y esponjosa. Agregue el azúcar morena y mezcle bien. Agregue el huevo e incorpórelo bien. Luego, raspe el tazón y agregue la clara de huevo. Mezcle para incorporar.
      4. Agregue los ingredientes secos tamizados y mezcle hasta que apenas se incorporen. No mezcle demasiado.
      5. Coloque la masa en el refrigerador durante la noche o al menos 2 horas para que se refrigere.
      6. Sugerencia para estirar la masa con el rodillo: Estos tipos de galletas siempre son mejores cuando se estira la masa con el rodillo sobre una superficie ligeramente enharinada. Si utiliza masa no adecuadamente refrigerada o trabaja en una cocina caliente, las cosas pueden ser más difíciles. El enfriamiento previo de su superficie de trabajo se hace fácilmente colocando un par de bandejas de horno llenas de hielo en la superficie donde usted estirará la masa con el rodillo. Las superficies de madera son excelentes para estirar todos los tipos de masa con el rodillo.
      7. Quite aproximadamente una cuarta parte de la masa y estírela con el rodillo sobre una superficie de trabajo fría o un paño de cocina ligeramente enharinado. Estire la masa hasta obtener un espesor de aproximadamente 1/8 pulgada. Con un cuchillo, corte la masa en rectángulos de aproximadamente 2,5 x 1 pulgadas.
      8. Ponga los rectángulos sobre bandejas de horno cubiertas de papel pergamino. Si lo desea, ponga unas cuantas rodajas de almendras sobre cada galleta y coloque las bandejas dentro del horno precalentado.
      9. Hornee durante 15-18 minutos. Las galletas se levantarán lentamente y luego se colapsarán. Una vez que se han colapsado, están casi terminadas. Cuando se presiona ligeramente con un dedo, deberían recuperar su forma.
      10. Deje enfriar. Si no son lo suficientemente crujientes cuando se enfríen, vuelva a ponerlas en el horno por unos minutos más.
      Dixie Crystals Insight

      NOTE:  This biscoff dough is best made a day or two ahead and placed in the refrigerator. This will make the dough easier to work with and give the brown sugar and exotic spices time to blend and create an irresistible cookie. 

       

      Sweetalk member
      Dec 07, 2020

      Just two points (from a beginner!): The speculoos weren’t quite as spicy as those from my childhood, but I suspect my mother was a bit heavy handed with the clove! Lastly, silly me pre-heated the oven per the instructions before I realized that I wouldn’t need it until the next day! All and all, they turned out lovely, though with more of a crumbly texture than a thin snap. Made another batch of dough tonight (with extra clove!) and reduced the sugar a bit. We will see! Thank you for the recipe.

      pinkpjs
      Dec 14, 2015

      These are GREAT !
      Not to sweet not to spicy
      Make them as gifts everyone loves them. reminds some of the old windmill cookies