I could not believe that there wasn’t a recipe for Speculoos on the Zaar. Did a search while I was crunching down on a couple of them – the others I saved to dunk into my coffee. To my mind, there is no better cookie to enjoy with a cup of (very good) coffee. Thin, crunchy, spicy. They are perfection. Be sure to roll the dough out very thin (I’d say about 1/8th of an inch. Adapted from a recipe found on epicurious (I like my speculoos spicier).
Make and share this Belgian Christmas Cookies recipe from Food.com.
We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn’t find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn’t have any in the house but they do make the cookies look extra special. Reduce the cooking time if you are baking these in a fan oven. The last thing you want to do is overcook them because then they’ll lose their charming softness.
Make and share this Belgian Chocolate Lace Wafers recipe from Food.com.
Crisp, yummy cookies which a lot of people seem to exchange around the holidays. I think the Italian verson contains anise.
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