Name: Why spiced speculoos cookies are a Christmas favourite
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 125g unsalted butter, softened; 1/4 cup brown sugar; 1 free-range egg yolk; 1 teaspoon vanilla extract; 11/4 cups plain flour; 1/2 teaspoon cinnamon; 1/2 teaspoon mixed spice; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; Pinch of salt; Glaze; Pinch of instant coffee powder; 1 tablespoon boiling water; 1/3 cup pure icing sugar

Whether you’ve been a long-time fan of the humble spiced speculoos cookie or you’re just discovering the joys of this spiced biscuit that originated in Belgium and the Netherlands, this recipe is guaranteed to be a hit this Christmas.

Deeply flavoured with our favourite festive spices such as cinnamon and nutmeg, it honestly doesn’t get more Christmassy than this. With hints of caramel-like flavour from brown sugar, speculoos are the perfect cookie to have this holiday season – no matter where you are in the world.

Ingredients

125g unsalted butter, softened

1/4 cup brown sugar

1 free-range egg yolk

1 teaspoon vanilla extract

11/4 cups plain flour

1/2 teaspoon cinnamon

1/2 teaspoon mixed spice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Pinch of salt

Glaze

Pinch of instant coffee powder

1 tablespoon boiling water

1/3 cup pure icing sugar

Method

Step 1

In a small bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar for 2–3 minutes, until fluffy. Beat in egg yolk and vanilla.

Step 2

In a separate bowl, sift together flour, spices and salt. Stir into butter mixture until a dough forms. Shape into a disc, wrap in plastic wrap and chill for 30 minutes.

Step 3

Preheat oven to 190°C/170°C fan-forced. Line two baking trays with baking paper.

Step 4

Roll dough between two sheets of baking paper to 5mm thick. Lightly dust cookie cutters and stamps with extra flour. Cut dough in shapes with cutter, then press the stamp in firmly, dusting the cutter and stamp with extra flour each time. Transfer to trays.

Step 5

Bake 10–12 minutes or until golden. Cool for 10 minutes on tray, then transfer to a wire rack to cool completely.

Step 6

For the glaze, dissolve coffee powder in water in a small bowl. Stir in icing sugar to create a pourable consistency. Lightly brush icing over cooled cookies. Set aside to dry.

speculoos spiced cookies — Photography: John Paul Urizar | Styling: Michelle Cranston

Cook’s tip

The glaze is very thin to allow the biscuit imprint to still be visible once the glaze is added. Adding the glaze is optional – the biscuits are delicious with or without.

Ismat Awan

Ismat Awan trained at Le Cordon Bleu in Sydney and Paris and has worked in celebrated kitchens including Pierre Hermé in Paris and Rockpool on George in Sydney. With over 10 years in the food industry, she is now a Sydney-based creative food consultant and recipe developer, drawing on her global experiences—from Timor-Leste to France and Switzerland—to bring a love of spice and playful twists to family favourites, showcased in this issue’s nostalgic vintage baking and Christmas cookie features.