speculoos

If you&#x27;re as obsessed as I am with the store bought version, this cookie butter recipe is for you. Thick and creamy, you won&#x27;t be able to stop eating it by the spoonful!

Homemade Cookie Butter Recipe

speculoos cookies,

brown sugar

evaporated milk

coconut oil

cinnamon

salt

Place the cookies in the jar of a...

Place the cookies in the jar of a food processor and pulse (or process on high) until finely ground.

In a medium bowl, combine the remaining ingredients.

Pour the mixture in the food processor, over...

Pour the mixture in the food processor, over the cookie crumbs, and process until combined. At first, it might look like it won't come together, but keep pulsing until it does! Make sure to stop every now and then to scrape the sides of the bowl with a spatula. If the mixture is too thick, you can add a few splashes of evaporated milk to reach the desired consistency.

For a crunchy version: add 1 cup of...

For a crunchy version: add 1 cup of cookie crumbs and stir with a spoon to incorporate.

Transfer the cookie butter to a lidded jar...

Transfer the cookie butter to a lidded jar and enjoy!

https://mediavine-res.cloudinary.com/video/upload/amlkn3mclnmlkhxnufbq.mp4

If you're as obsessed with store bought cookie spread, this cookie butter recipe is for you. Thick and creamy, you won't be able to stop eating it by the spoonful!

This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.

Diy Cookie Butter Recipe

speculoos crumbs (about 3/4 cup; 100 grams), store-bought or homemade

water (about 1/3 cup plus 1 tablespoon; 100 grams)

golden syrup (about 2 tablespoons; 30 grams),

refined coconut oil

DIY Cookie Butter Recipe

Combine cookie crumbs, water, cinnamon, and golden syrup in a 2-quart stainless steel saucier. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a tall, narrow container, stirring occasionally until the steam subsides, about 5 minutes. Add solid coconut oil and process with an immersion blender until homogeneous and smooth.

Transfer to a glass jar (the cookie butter will readily absorb odors from used plastic containers), seal to prevent moisture loss, and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.

Whether you know them as speculoos, speculaas, spekulatius or Biscoff, few things are as irresistible as these positively delicious, buttery gingerbread shortcrust cookies!  Wonderfully crispy, crunchy and deeply caramelized, they&#039;re sure to become part of your annual holiday baking regimen!

Traditional Speculoos Cookies

(375 g) firmly packed dark brown sugar

(250 g) unsalted butter (, softened at room temperature)

heavy whipping cream

vanilla extract

lemon zest

(100 g) almond or hazelnut flour

(480 g) all-purpose flour

baker's ammonia ((see blog post for explanation))

nutmeg

cloves

ginger

anise seed

cardamom

Beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest in a stand mixer with the paddle attachment (or use an electric mixer) until it&#039;s pale and fluffy, 5-6 minutes.  Add the almond/hazelnut flour and mix until combined. In a separate bowl combine the flour, baker&#039;s ammonia, salt and spices.  While beating, gradually add this flour mixture to the wet mixture.  (If not using a stand mixer use a wooden spoon while you can and then knead with your hands.)  If the dough is too dry/crumbly add a little extra egg yolk as needed.Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.

Roll the dough out onto a lightly floured work surface to a thickness of about 4mm or just under 1/4 inch.  You can simply cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos (see blog post pictures for instructions on how to use molds and molded rolling pins).  If using molds be sure to lightly flour them first to prevent sticking.  Cut out the cookies and place them on a non-stick baking sheet.  Chill the cookies for at least one hour before baking.

Preheat the oven to 375 degrees F.  Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized.  Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container.  It is best to wait at least a week before eaten them to allow the flavors to develop.  Will keep in an airtight container in a cool place for several weeks.  Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.

These crispy cookies are rich and aromatic thanks to the floral character of Ceylon cinnamon and the deeply caramelized sweetness of well toasted sugar or Belgian-style brown sugar, sometimes called candi sugar or cassonade—accept no substitutions! The spice blend is subtle, but vital to capturing the gentle spiciness of the real deal, so be sure to use level measurements or else bust out a microscale if you have one.

Homemade Biscoff (Belgian Speculoos Cookies) Recipe

light brown candi sugar,

baking soda (4.75 grams)

ceylon cinnamon (1.5 grams)

ground or freshly grated nutmeg (0.25 grams)

cloves (0.15 grams)

1/16 teaspoon ground cardamom (0.10 grams)

1/16 teaspoon ground anise (0.10 grams)

tap water (about 1 tablespoon; 15 grams)

all-purpose flour (about 1 1/4 cups; 155 grams)

Adjust oven rack to lower middle position, and preheat to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine candi or toasted sugar with butter, baking soda, cinnamon, kinako, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.

While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.

Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour. 

With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half sheet pan, leaving an inch between each piece to account for spread.

Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months. 

Here's what you need: salted butter, evaporated milk, sweetened condensed milk, speculoos cookie, unsalted butter, granulated sugar, brown sugar, vanilla extract, large egg, all purpose flour, ground cinnamon, cream of tartar, baking soda, kosher salt, granulated sugar, ground cinnamon

Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe By Tasty

salted butter

condensed milk

oz speculoos cookie

unsalted butter, softened

sugar

all purpose flour

cream of tartar

baking soda

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe by Tasty

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.

Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.

Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.

Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.

Cover the bowl with plastic wrap and chill the dough for 30 minutes.

Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.

Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls.

Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.

Roll the cookie dough balls in the cinnamon sugar to coat.

Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart – there should be 6 per baking sheet.

Bake for 12 minutes, until the edges are light golden brown.

https://vid.tasty.co/output/119394/landscape_480/1544642897

Biscoff cookie butter cupcakes are tender and full of Lotus Biscoff or speculoos flavors!  Topped with a fluffy cookie butter Swiss meringue buttercream.

Biscoff Cookie Butter Cupcakes

all-purpose flour

Biscoff cookies (yields a shy ¼ cup)

baking powder

unsalted butter, room temperature

eggs, room temperature

buttermilk, room temperature

butter

(1.5 sticks) butter, room temperature*

Cupcakes: Preheat your oven to 350°F.

Prepare a 12 count cupcake/muffin tin with liners....

Prepare a 12 count cupcake/muffin tin with liners. Set aside.

Place 3 Biscoff cookies in your food processor...

Place 3 Biscoff cookies in your food processor and pulse several times to reach a flour-like consistency.  This will yield a shy ¼ cup of ground cookies.  Alternately, you can crush the cookies in a zip top bag with a rolling pin.

In a medium bowl, whisk together all-purpose flour,...

In a medium bowl, whisk together all-purpose flour, ground Biscoff cookies, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium-high until light and fluffy, approximately 5 minutes.  Scrape down bowl, add your egg and vanilla extract and mix until well combined.

With the mixer on low, add the flour...

With the mixer on low, add the flour mixture and buttermilk in three alternating additions, beginning and ending with the dry, being careful not to over mix your batter.

Place 2 tablespoons of batter in each cupcake...

Place 2 tablespoons of batter in each cupcake liner and bake for 18-20 minutes, or until a cake tester comes out clean or with a few moist crumbs.  Allow cupcakes to cool in the pan 5-10 minutes, then move to a wire cooling rack to cool completely.

Once cool, spread the top of each cupcake...

Once cool, spread the top of each cupcake with a thin layer of cookie butter spread.

Cookie butter Swiss meringue buttercream: Wipe the bowl...

Cookie butter Swiss meringue buttercream:  Wipe the bowl and whisk for your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.

Whisk egg whites, sugar and salt in the...

Whisk egg whites, sugar and salt in the bowl of your stand mixer.  Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes.

Remove the bowl from the saucepan and wipe...

Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (8 on a Kitchen Aid stand mixer) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be cooled), approximately 5-10 minutes.

Switch to the paddle attachment, reduce the speed...

Switch to the paddle attachment, reduce the speed to medium (4-6 on a Kitchen Aid stand mixer) and add the butter, one tablespoon at a time, letting the butter fully incorporate before adding more. ** Once all butter is incorporated, scrape down sides of the bowl, add cookie butter spread and vanilla and whip until a thick, whipped consistency is reached.

Fill a piping bag fitted with the tip...

Fill a piping bag fitted with the tip of your choice, I used a Wilton 1M, and pipe the frosting on top of the cookie butter spread layer of each cupcake.  Crumble an additional Biscoff cookie and sprinkle it over the tops of the buttercream, if desired.

Traditionally served on St. Nicholas Day in Belgium and the Netherlands, crisp, gingerbread-like speculoos cookies have risen in popularity after airlines began offering them as mid-flight snacks. Cookie butter, a creamy spread, incorporate that cookie’s flavors. This easy pie uses crumbled speculoos (also known as <a href="https://cooking.nytimes.com/recipes/1015652-speculaas">speculaas</a>) in its crust and the cookie butter in its filling, doubling up on the flavor of warm spices like cinnamon and ginger. The whole thing comes together in about 30 minutes. The pie is perfect all on its own, but if you want to dress it up, add some unsweetened whipped cream and a sprinkle of cookie crumbs. Avoid sweetened whipped cream, which would take this pie from sweet to cloying.

Speculoos Cookie Butter Pie

Nonstick cooking spray

speculoos cookies

unsalted butter, melted

cream cheese,

speculoos cookie butter

confectioners’ sugar

fine sea salt

Lightly spray a 9-inch pie plate with nonstick spray.

In the bowl of a food processor, pulse the cookies into fine crumbs, about 1 minute. (You should have about 1 1/2 cups.) Add the melted butter and pulse until the mixture is uniformly combined and sticks together when pressed, 15 to 20 seconds. Press the crust evenly into the base and up the sides of the pie plate. Freeze the crust while you heat the oven to 350 degrees.

Bake the chilled crust until it appears set and the edges start to darken slightly, 8 to 10 minutes. Cool completely.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese and cookie butter on medium speed, 1 to 2 minutes. Scrape down the sides of the bowl, then add the confectioners’ sugar and mix on low speed until fully incorporated, 1 to 2 minutes. Scrape down the sides of the bowl.

In a liquid measuring cup with a spout, mix the 1 1/4 cups cream with the vanilla and salt to combine. Increase the mixer speed to medium and gradually add the cream mixture to the cream cheese mixture in a slow, steady stream. Continue to mix just until the mixture has thickened and holds medium peaks, 30 seconds to 1 minute. Do not overwhip, which could cause the mixture to separate.

Pour the filling into the cooled pie crust and smooth into an even layer. Freeze the pie for 20 minutes to set the filling, then transfer to the refrigerator to chill until the filling is firm, about 45 minutes.

Prepare the whipped cream, if using: In the bowl of an electric mixer fitted with the whip attachment, whip the remaining 3/4 cup cream to medium peaks. Spread in an even layer on top of the chilled pie and garnish with a sprinkling of cookie crumbs, if desired. Refrigerate until ready to serve.

spéculoos, crème liquide, mascarpone, pâte de spéculoos

Verrines crémeuses au spéculoos ultra gourmandes

paquet de spéculoos

cl de crème liquide entière

g de mascarpone

c.à.s de pâte de spéculoos

Mettre la crème liquide bien froide, le mascarpone et la pâte de spéculoos dans un saladier et fouetter jusqu'à obtention d'une belle crème montée et un peu mousseuse.

Conserver 4 spéculoos entiers et concasser le reste grossièrement.

Dans des verrines, faire des étages de biscuits concassés et de crème.

Planter un biscuit (ou un demi-biscuit) sur le dessus de la verrine et servir.

https://assets.afcdn.com/video13/20220131/v_649055_HD.mp4

spéculoos, beurre, banane, crème liquide, sucre glace, confiture de lait, chocolat noir

Banoffee express par Laurent Mariotte

g de spéculoos

g de beurre

bananes mûres

60 cl de crème liquide entière bien froide

g de sucre glace

350 g de confiture de lait

g de chocolat noir en tablette

Mixez les spéculoos, mélangez-les au beurre fondu et répartissez-les dans le fond du saladier. Coupez les bananes en rondelles et déposez-les sur les spéculoos. Nappez généreusement de confiture de lait.

À l’aide d’un batteur, montez la crème liquide en chantilly avec le sucre glace.

Recouvrez les ingrédients de crème fouettée et râpez le chocolat par-dessus.

Réservez au moins 30 minutes au réfrigérateur, servez et partagez !

https://assets.afcdn.com/video73/20210429/v_644190_HD.mp4

Biscoff Buttercream

160 g Lotus Biscoff Spread

butter (Soft at room temperature)

120 g icing sugar

milk

Beat together the Lotus Biscoff spread (160g) and butter (80g) until fully combined and soft. Either use an electric mixer on a low speed or beat by hand.

Add the icing sugar (120g, a tablespoon at a time). Beat in each addition of icing sugar until fully combined.

Check the consistency of your buttercream, it should be soft but not runny. If it is a little too stiff then add little milk (no more than one teaspoon at a time). Fully beat in each addition then recheck the consistency before adding more.

Les spéculoos sont si bons ! Ces petits biscuits parfumés à la cannelle qui accompagnement à la perfection le café, le thé et toutes les pauses gourmandes. Réalisez enfin vos spéculoos maison comme un chef grâce à cette recette !

Spéculoos maison

g de farine

g de sucre de canne roux ou cassonade

g de beurre demi-sel mou

g d'amandes effilées

oeuf

c. à c. de quatre épices

c. à c. de cannelle

tablette de levure de boulanger (déshydratée ou chimique)

Amande

Mélangez la farine, la cassonade, la cannelle, les 4 épices, la levure de boulanger déshydratée ou chimique.

Faites fondre le beurre et ajoutez-le à la préparation. Ajoutez l&#039;œuf et mélangez.

La pâte doit devenir compacte, n&#039;hésitez pas à la travailler à la main.

Étalez grossièrement la pâte la main, d&#039;un cm d&#039;épaisseur environ et découpez vos spéculoos. Placez-les sur une plaque de cuisson, ajoutez les amandes effilées.

Top 13 speculoos recipes from across the web

The most viewed speculoos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Cookie Butter Recipe

Diy Cookie Butter Recipe

Traditional Speculoos Cookies

Homemade Biscoff (Belgian Speculoos...

Speculoos Cookie Butter-Stuffed Sni...

Biscoff Cookie Butter Cupcakes

Speculoos Cookie Butter Pie

Verrines crémeuses au spéculoos ult...

Banoffee express par Laurent Mariot...

Biscoff Buttercream

Spéculoos maison

Le cheesecake de pierre herme et ju...

Biscoff Brownie Recipe

Top 13 speculoos recipes from across the web

The most viewed speculoos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Cookie Butter Recipe

Diy Cookie Butter Recipe

Traditional Speculoos Cookies

Homemade Biscoff (Belgian Speculoos...

Speculoos Cookie Butter-Stuffed Sni...

Biscoff Cookie Butter Cupcakes

Speculoos Cookie Butter Pie

Verrines crémeuses au spéculoos ult...

Banoffee express par Laurent Mariot...

Biscoff Buttercream

Spéculoos maison

Le cheesecake de pierre herme et ju...

Biscoff Brownie Recipe

The most viewed speculoos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine