On the eve of Saint Nicholas, Belgian children place their shoes by the fireplace, hoping to wake up to clementines, chocolate coins, and the spiced, crunchy cookies that define this winter celebration: speculoos.
These aren’t just any biscuits. They’re the edible embodiment of centuries of Low Countries tradition, carried in the pockets of Sinterklaas himself as he travels from house to house on his white horse (in Flanders) or faithful donkey (in Wallonia).
To honor this beloved custom, I turned to the masters: Maison Dandoy in Brussels, a legendary institution founded in 1829—making it older than Belgium itself. Their speculoos recipe has been passed down through six generations, crafted the traditional way with real butter, brown sugar, and a carefully guarded blend of warming spices.
This is that recipe. Two centuries of Belgian baking history, now in your kitchen. The dough is simple but the flavors are extraordinary—cinnamon, cloves, nutmeg, and just a whisper of white pepper creating that signature speculoos warmth that fills the house with the promise of something magical about to emerge from the oven.
Whether you shape them with traditional wooden molds depicting Sinterklaas or simply cut them into festive forms, these cookies carry with them the soul of Belgian December: generous, aromatic, and utterly irresistible.
Description
A classic recipe for crisp, spiced biscuits with a deep caramel flavor. These traditional Speculoos are perfect for dipping in coffee or enjoying as a festive treat.
Ingredients
Instructions
- Cream the mixture: In a large bowl, mix the dark brown sugar, butter, salt, and spices together until you achieve a smooth, creamy consistency.
- Add liquid: Gradually incorporate the water into the creamed mixture, stirring well to combine.
- Prepare dry ingredients: If possible, sift the flour together with the baking soda to prevent lumps from forming.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring to create a dense dough.
- Knead carefully: Be careful not to over-knead, otherwise the dough will become elastic. Tip: If the dough is too sticky to handle, place it in the refrigerator for at least 1 hour.
- Shape: Divide the dough into several pieces and roll it out lightly with a rolling pin.
- Method A (Traditional Mold): Generously flour your wooden Speculoos mold. Press the dough firmly into the mold by hand. Cut off the excess dough using a wire or knife. Tap the mold against the edge of the table to release the dough, then place the shaped cookie delicately onto a greased baking sheet.
- Method B (Cookie Cutters): If you do not have a mold, roll the dough out thinner (between 2 and 5 mm thickness). Cut out your desired shapes using a knife or cookie cutters.
- Bake: Place in a preheated oven at 180°C (350°F). Bake for approximately 10 minutes (or slightly longer depending on the thickness of your biscuits) until crisp.
Notes
- Sugar: The specific taste of Speculoos comes from “Cassonade de candi” (Beet sugar). If you cannot find this, dark Muscovado or very dark brown sugar is the best substitute.
Texture: These cookies harden as they cool. Do not worry if they feel slightly soft when coming out of the oven.
If you make your own version, I’d love to see it! Share your creation on Instagram with the hashtag #RitualOfReadingFood and tag @ritual_of_reading. Let’s gather our variations like a collection of Christmas stories, each one rich and unforgettable.
Written by Alexandra Poppy
Writer, reader & curator of The Ritual of Reading
I’m Alexandra, the voice behind The Ritual of Reading. Somewhere between a stack of novels and a half-finished pot of tea, I keep finding traces of the life I want to live—slower, richer, filled with stories. The Ritual of Reading is where I gather what I love: books that linger, places with a past, and rituals that make ordinary days feel a little more meaningful. I write from Paris, where elegant bookshops and old-fashioned cafés offer endless inspiration—and I share it here, hoping it brings a spark to your own days, too.
