Authentic Speculoos (Biscoff) Recipe - Belgium's Most Loved Biscuit

#baking #biscoff, #cookies
Get ready to bake Speculoos, Belgium's most known biscuit, often recognized globally as Biscoff! This iconic biscuit is crisp, caramelized, and the perfect companion to a cup of coffee.

0:00 Introduction & measurements
0:40 What is cassonade?
1:12 Speculoos vs biscoff
2:00 Speculoos vs speculaas
2:52 shaping the biscuits
5:12 outro

RECIPE:

Flour: 375g / 13.2 oz
Cassonade (Dark Brown Sugar): 250g / 8.8oz
Soft Butter: 150g / 5.3oz
Whole Eggs: 2
Baking Powder: 3g / 3/4 tsp
Baking Soda: 2g / 1/2 tsp
Cinnamon: 1g / 1/2 tsp
Salt: 3g / 1/2 tsp

Combine Dry Ingredients: Sift the flour, baking powder, baking soda, cinnamon, and salt. Mix briefly.
Add Sugar: Measure out the cassonade and mix it with the flour/spice mixture until evenly distributed.
Add Wet Ingredients: Add the soft butter and two whole eggs and mix everything together until fully combined.
Chill: Form the dough into a ball, wrap it tightly in plastic film, and let it rest in the refrigerator for at least one hour. This firms the butter and prevents the cookies from spreading too much during baking.
Roll Out: Roll the dough out to a thickness of about 3 millimeters (approx. 1/8 inch). Since the dough is sticky and you can't use flour, it's best to roll it between two sheets of parchment paper.
Cut: Use a cookie cutter to stamp out small shapes.
Bake: Place the cut-out biscuits on a baking tray. Bake in a preheated oven at 180∘C / 355∘F for just 10 minutes. Keep an eye on them until they are perfectly golden brown.
Cool: Let them cool completely on the tray. They will crisp up as they cool.