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Showing posts from November, 2018

Speculoos – The Domesticated And Eggless Version

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For years I thought of speculoos as the little, wrapped biscuits that often accompanied a bad cup of coffee at conferences and business meetings where people said "going forward" a lot. Then I discovered the almost fanatical devotion to this biscuit in Belgium and northern France and I realised that speculoos must have hidden depths. These days I've long since given up the conferences and the "going forward" people but I've learned to love one or two speculoos alongside good coffee (or tea if you're making it). There's no shortage of the mass-produced, commercial product (whatever they choose to call them these days) but a lot of bakers in northern France, both professional and amateur, make their own. Many of these are more substantial than the usual commercial biscuit and a little different in texture too.

Most of the recipes I've come across add egg to the mixture but I've been told that egg isn't truly authentic (although I admit tha…