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    Speculoos Cookies

    Uploaded by

    Ma
    This document provides a recipe for speculoos cookies. It lists the ingredients and gives detailed instructions for making the dough and baking the cookies. The recipe yields a batch of traditional Belgian-style speculoos cookies with a crisp texture and warm cinnamon flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Speculoos Cookies

    Uploaded by

    Ma
    810 views3 pages
    This document provides a recipe for speculoos cookies. It lists the ingredients and gives detailed instructions for making the dough and baking the cookies. The recipe yields a batch of traditional Belgian-style speculoos cookies with a crisp texture and warm cinnamon flavor.

    Original Title

    SPECULOOS COOKIES

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    This document provides a recipe for speculoos cookies. It lists the ingredients and gives detailed instructions for making the dough and baking the cookies. The recipe yields a batch of traditional Belgian-style speculoos cookies with a crisp texture and warm cinnamon flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    810 views3 pages

    Speculoos Cookies

    Uploaded by

    Ma
    This document provides a recipe for speculoos cookies. It lists the ingredients and gives detailed instructions for making the dough and baking the cookies. The recipe yields a batch of traditional Belgian-style speculoos cookies with a crisp texture and warm cinnamon flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3
    At a glance
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    The recipe provides instructions for making speculoos cookies which are flavored with cinnamon and have a crisp texture.

    The steps include creaming butter and sugars, mixing in eggs and milk, combining dry ingredients, adding dry ingredients to wet ingredients, rolling out dough, cutting shapes, and refrigerating dough before baking.

    Refrigerating the dough is required to stabilize the butter which melted during mixing and to let the developed gluten rest. This ensures the cookies have a crispy and delicate texture.

    SPECULOOS

    COOKIES

    Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
    SPECULOOS COOKIES

    SPECULOOS DOUGH

    Ingredients Total weight: ~ 496 g 100%

    All-purpose flour 220 g 44%


    Salt 1g <1%
    Cinnamon powder 5g 15
    Baking powder 5g 1%
    Butter 82% 110 g 21%
    Muscovado sugar 55 g 11%
    Brown sugar 70 g 14%
    Whole eggs 20 g 5%
    Milk 10 g 2%

    1 Place the softened butter and salt into the mixer bowl. Add muscovado and regular brown sugar.
    It will provide additional crispness and additional flavour to the cookies.

    2 Mix all the ingredients in a mixer bowl with the paddle attachment at low speed first, then
    increase the speed to maximum, and whip until light and airy. It will take approximately 3-4
    minutes.

    3 Do not stop the whipping process. Combine the room temperature (18-20 °C / 64-68 °F) eggs
    and milk together in a separate bowl and gradually add this mixture into the mixer bowl. The
    temperature is vital, do not use cold eggs and milk. Do it carefully and slowly to ensure good
    emulsion and proper incorporation of the ingredients. The texture should be the same: light and
    creamy, without any lumps.

    4 Mix well all the dry ingredients: flour, cinnamon and baking powder in a separate bowl with a
    whisk.
    TIP
    Use a high-quality ground cinnamon to make the Speculoos flavour recognizable.

    5 Add well-mixed dry ingredients to the creamed butter mixture all at once. Then mix everything on
    low speed for about 30 seconds just until incorporated, not to develop the gluten and to preserve
    this delicate and crispy texture.

    6 Place the dough on parchment paper. Ready dough should not crumble. It should be soft, smooth
    and pleasant to touch, without any dry pieces of flour.

    7 Then roll out the dough between two parchment paper sheets to 4-5 mm thickness. Shape it into
    a perfect rectangular to minimize scraps.

    8 Next, place the rolled out dough in the fridge for 30 minutes to 1 hour to stabilize. It is required to
    stabilize the butter which melted a little bit during the mixing process and to let the developed
    gluten rest. And this will ensure the crispy and delicate texture of the cookies.

    9 Cut the stabilized matte dough into rectangles of desired size. Use an expandable dough cutter
    just to mark the dough and then cut the cookies with a regular knife. It is more convenient to
    work with very cold dough using a knife.

    10 After cutting put the cookies back in the fridge for 5-10 minutes to set.
    2

    Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
    SPECULOOS COOKIES

    SPECULOOS DOUGH

    11 Take the cookies from the fridge, flip them over, remove the parchment paper and then separate
    them on the tray. Bake them at 150 °C / 302 °F for 20-25 minutes depending on the thickness of
    the cookies.
    TIP
    Preferably bake the cookies with the fan on so that they stay nice and crisp and their color turns even everywhere. You
    can also bake the cookies in a conventional oven, but the baking time will be longer and you might need to rotate the tray
    to ensure even baking.

    12 Cool them at room temperature before degustation.

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    Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

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