Homemade Biscoff (Belgian Speculoos Cookies) Recipe
"These crispy cookies are rich and aromatic thanks to the floral character of Ceylon cinnamon and the deeply caramelized sweetness of well toasted sugar or Belgian-style brown sugar, sometimes called candi sugar or cassonade—accept no substitutions! The spice blend is subtle, but vital to capturing the gentle spiciness of the real deal, so be sure to use level measurements or else bust out a microscale if you have one...."
INGREDIENTS
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5 1/4 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (about 2/3 cup, firmly packed; 150g)
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3 ounces unsalted butter, soft but cool, about 70°F (6 tablespoons; 85g)
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3/4 teaspoon baking soda (4.75g)
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3/4 teaspoon ceylon cinnamon (1.5g)
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1/2 teaspoon kinako (roasted soybean flour; 1g), such as Shirakiku, optional
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1/4 teaspoon ground or freshly grated nutmeg (0.25g)
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Shy 1/8 teaspoon (0.35g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
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Shy 1/8 teaspoon ground cloves (0.15g)
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1/16 teaspoon ground cardamom (0.10g)
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1/16 teaspoon ground anise (0.10g)
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1/2 ounce tap water (about 1 tablespoon; 15g)
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5 1/2 ounces ounces all-purpose flour (about 1 1/4 cups; 155g)
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