Description
These Vegan Speculoos Cookies are a homemade version of the popular Biscoff biscuits, perfect for those who enjoy spiced, crunchy cookies without any animal products. Made with warm spices like cinnamon, nutmeg, and cardamom, and using vegan butter and unrefined sugars, these cookies deliver a rich, aromatic flavor that pairs beautifully with tea or coffee. They are easy to prepare and can be stored for several days, making them a delightful treat any time.
Ingredients
Scale
Wet Ingredients
- 150 g vegan butter (block butter, room temperature)
Sugars
- 120 g demerara sugar (turbinado sugar)
- 50 g dark muscovado sugar
Dry Ingredients
- 200 g plain flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon allspice
- ½ teaspoon sea salt
Instructions
- Whisk the butter: Cut the vegan butter into small chunks and place in a large bowl. Use an electric whisk or stand mixer to whisk the butter for 2 minutes until it becomes light and airy.
- Cream with sugars and spices: Add the demerara sugar, muscovado sugar, ground cinnamon, nutmeg, ginger, cardamom, and allspice to the butter. Whisk for another 2 minutes to cream the mixture thoroughly.
- Add dry ingredients and prepare dough: Sift the plain flour, baking soda, and sea salt into the bowl. Use your fingertips to rub the flour into the butter mixture until it resembles crumbs. Then knead with your hands until a uniform dough ball forms. Flatten into a disc, wrap in cling film, and refrigerate for at least 1 hour, or overnight for best results.
- Roll and cut the dough: Preheat the oven to 180°C (356°F). Lightly dust your work surface and rolling pin with flour. Roll out the chilled dough to approximately ¼ inch (6 mm) thickness. Using a 2.5 inch (6.5 cm) cookie cutter, cut out cookies and arrange them on a baking tray lined with parchment paper, spacing them about 2 inches apart.
- Bake the cookies: Bake in the preheated oven for 10 minutes. Remove from the oven and let the cookies sit on the baking tray for about 5 minutes to firm up. Then gently transfer the parchment paper with cookies to a cooling rack and cool for another 15-20 minutes until completely at room temperature.
- Storage: Store the cooled cookies in an airtight container at room temperature. They keep fresh and tasty for up to two weeks, though they are best enjoyed within the first 3-4 days for optimal flavor and texture.
Notes
- Use block vegan butter rather than margarine or spread for the best texture.
- Chilling the dough is essential for easier rolling and better flavor development.
- Spices can be adjusted to taste, but the combination provides the classic speculoos flavor.
- Allow cookies to cool fully on a rack to maintain crispness.
- Store in an airtight container to preserve freshness and crunch.
