Brussels biscuits, those thin, crispy, and utterly addictive treats, are like a little taste of Belgium that you can enjoy anytime. Whether you call them speculoos, Biscoff cookies, or simply delicious, these spiced cookies are surprisingly easy to whip up at home. Let’s embark on a culinary adventure and learn how to make your own batch of irresistible Brussels biscuits!
What Makes Brussels Biscuits So Special?
Brussels biscuits have a unique flavor profile that sets them apart from other cookies. They’re known for their warm, spiced notes thanks to the blend of cinnamon, nutmeg, cloves, and ginger in the dough. The brown sugar adds a hint of caramel-like sweetness, while the thin, crispy texture makes them perfect for dunking in coffee, tea, or even milk.
Gather Your Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
Tools of the Trade:
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Rolling pin
- Cookie cutters (optional)
- Baking sheets
- Parchment paper
Let’s Get Baking:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 3: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 4: Add the Egg and Vanilla
Beat in the egg and vanilla extract until well combined.
Step 5: Gradually Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Chill Out (the Dough, That Is)
Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes. This will help prevent the cookies from spreading too much during baking.
Step 7: Roll and Cut
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out desired shapes, or simply cut the dough into rectangles or squares.
