Homemade Biscoff Cookies: A Taste of Belgian Speculoos

Experience the magic of homemade Biscoff cookies with this authentic Belgian speculoos recipe. Crispy, rich, and wonderfully aromatic, these cookies capture the essence of their famous counterpart. The secret? A perfect blend of Ceylon cinnamon and deeply caramelized Belgian-style brown sugar.

Embark on a culinary journey to recreate these beloved airplane treats in your own kitchen. This recipe isn’t just about making cookies; it’s about mastering the art of speculoos. We’ve cracked the code on what makes Biscoff so irresistible, allowing you to enjoy freshly baked, crispy, caramelized perfection whenever the craving strikes.

Uncover the mysteries behind Belgian brown sugar, Ceylon cinnamon, and the perfect spice blend that sets these cookies apart from ordinary gingerbread. Get ready to fill your home with the intoxicating aroma of freshly baked Biscoff cookies!

The Secret Ingredients: Decoding Biscoff’s Unique Flavor

Two key ingredients set authentic Biscoff cookies apart: Belgian-style brown sugar and Ceylon cinnamon. Unlike American brown sugar, which contains molasses, Belgian brown sugar is made with caramel, lending a distinctively deep, toasty sweetness to the cookies.

Ceylon cinnamon, often called “true cinnamon,” provides a warm, delicate, almost floral quality that’s worlds apart from the bold cassia cinnamon commonly used in American baking. This subtle difference is crucial in achieving that authentic Biscoff flavor.

Perfecting the Speculoos Spice Blend

While cinnamon takes center stage, a carefully balanced blend of cardamom, cloves, anise, and nutmeg adds depth and complexity to these cookies. Unlike gingerbread, speculoos aims for a rich aroma rather than heat, creating a sophisticated flavor profile that’s unmistakably Biscoff.

The Role of Baking Soda and Soy Flour

Baking soda isn’t just for leavening in this recipe – it’s a flavor enhancer too! A touch extra promotes Maillard browning, contributing to the cookies’ signature toasty flavor and crunch. Soy flour, while optional, adds a subtle nuttiness and improves texture, mirroring the commercial recipe.

Mastering the Technique

Creating perfect Biscoff cookies requires attention to detail. Proper creaming is crucial – don’t rush this step! The dough needs thorough mixing to achieve the right texture. And when it comes to shaping, think thin and geometric for that authentic look and satisfying crunch.

Homemade Biscoff (Belgian Speculoos Cookies) Recipe

Ingredients

• 5 1/4 ounces light brown candi sugar, such as Brewer’s Best, or deeply toasted sugar (about 2/3 cup, firmly packed; 150g)
• 3 ounces unsalted butter, soft but cool, about 70°F or 21°C (6 tablespoons; 85g)
• 3/4 teaspoon baking soda (4.75g)
• 3/4 teaspoon Ceylon cinnamon (1.5g)
• 1/2 teaspoon kinako (roasted soybean flour; 1g), such as Shirakiku, optional
• 1/4 teaspoon ground or freshly grated nutmeg (0.25g)
• Shy 1/8 teaspoon (0.35g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• Shy 1/8 teaspoon ground cloves (0.15g)
• 1/16 teaspoon ground cardamom (0.10g)
• 1/16 teaspoon ground anise (0.10g)
• 1/2 ounce tap water (about 1 tablespoon; 15g)
• 5 1/2 ounces ounces all-purpose flour (about 1 1/4 cups; 155g)

Directions

1. Preheat your oven to 350°F (180°C) and position the rack in the lower-middle. In a stand mixer bowl with a paddle attachment, combine the candi sugar, butter, baking soda, and all the spices. Cream on medium speed for about 10 minutes until the mixture becomes fluffy, soft, and pale. Remember to scrape the bowl and paddle as needed.
2. With the mixer running on medium speed, gradually add the water. Once incorporated, reduce speed to low and add all the flour at once. Mix until the dough starts to gather around the paddle.
3. Turn out the dough onto a clean surface and gently knead into a ball. Shape into a rectangle, dust with flour, and roll to a 3/16-inch thickness. Use a ruler for precision. Loosen the dough with an offset spatula and brush off excess flour.
4. Using a fluted pastry wheel, cut the dough into 3/4-inch strips, then crosswise to form 2-inch rectangles. Transfer the cutouts and scraps to a parchment-lined baking sheet, leaving an inch between each for spreading.
5. Bake for about 16 minutes, rotating the pan halfway through, until the cookies are golden brown. Allow to cool completely on the baking sheet – they’ll crisp up as they cool. Enjoy with your favorite coffee! Store in an airtight container at room temperature for up to a month. Don’t toss the scraps – they make excellent cookie crumbs for other recipes!

Notes

The authentic Biscoff flavor relies heavily on specific ingredients. For the best results, try to source all the listed items. Each substitution will take you further from the true speculoos experience. Remember, patience is key when creaming the butter and sugar – it’s the foundation of perfect Biscoff cookies!