It seems there is all over Europe a bit of a hype going on about this typical Belgian caramelised biscuit. I guess you could compare it with gingerbread biscuits that are made around Christmas time in the UK.
In Belgium it is a national sport to eat them all year round and especially dipped in a cup of coffee.
Beside the classic biscuit from Lotus Bakeries, you can now also find Speculoos paste, which is like a spread to put on a sandwich and just taste so divine!
We also got Speculoos Ice cream, Speculoos cheese, Speculoos pate, whatever you can think of we probably got a Speculoos version of it!

Since I am living in the town where the factories are that produce these heavenly biscuits, I had a got at making my own version.
And you know what? They didn't turn out half that bad :)

Recipe Speculoos Biscuits

Makes about 30 regular sized biscuits
  • 100g Soft butter
  • 250g plain flour
  • 250g Casonnade sugar (can’t really find that in the UK, so replace with dark muscovado sugar.
  • 3g Bicarbonate of Soda
  • 3g Speculoos spices (is mix of cinnamon, cloves, nutmeg, white pepper and ginger)
  • 3g Salt
  • 1 egg
Mix everything together and leave the cookie dough overnight in the fridge, so the flavours can mature.
Cut out in any shape you like and bake for about 12 min on 180C°.