Speculoos cookies

These delectable biscuits are easy to make and full of spice. Make a batch of these moreish bites for a thoughtful homemade gift for someone special

  • Prep:30 mins
    Cook:8 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 388
  • fat 21g
  • saturates 4g
  • carbs 22g
  • sugars 0g
  • fibre 13g
  • protein 20g
  • salt 1g


  • 270g plain flour, plus a little for dusting
  • 150g caster sugar
  • pinch baking powder
  • 2 tsp speculoos spice (a mixture of cinnamon, cloves, coriander, ginger, cardamom and nutmeg), available online
  • 100ml milk
  • 100g butter, at room temperature
  • 200g flaked almonds


  1. Mix the flour, sugar, a pinch of salt, the baking powder and spice in a bowl. Add 50ml of milk and the butter. Knead quickly into a smooth dough, then wrap in foil and chill for 1 hour.

  2. Heat the oven to 200C/fan 180C/gas 6. Line 2-3 baking sheets with baking parchment. Sprinkle the baking parchment with the flaked almonds. Roll the dough out on a lightly floured worksurface to about 3mm thick. Cut into rectangles (about 4cm x 6cm). Put these on the trays and press them down lightly on the almonds. Brush the biscuits with the remaining milk and bake for 8 minutes, keeping an eye on them to make sure they don’t get too brown at the edges. Allow to cool.

  3. Trim any almonds sticking out of the edges of the speculoos to neaten them. Store in an airtight container.

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