Right after Eddy Merckx, Speculoos has to be the best thing Belgium has given the world. Also popular in the Netherlands, Speculoos is basically a spread of caramelized spice biscuits that has the texture of peanut butter. Some people call it “cookie butter” but I like to call it heaven.
My one-bowl recipe is easy to make, quick to bake and is a nice treat to whip up after a race. If you’re not venturing to Belgium or Holland any time soon, look for Speculoos in speciality food shops.
Oatmeal Speculoos Biscuits
Makes 18-20 biscuits.
Ingredients:
1/2 cup brown/treacle sugar (packed)
1/2 cup Speculoos (crunchy or smooth)
1 egg
1 1/4 cup quick oats
1/2 cup flour
1/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
Directions:
Heat oven to 305 F/ 180 C. Grease a baking sheet or line one with baking paper.
Speculoos and sugar mix.
In a bowl, mix sugar and Speculoos together until well combined and then beat in the egg.
Add flour, baking soda, baking powder, and cinnamon to the mix and stir until well combined.
Stir in oats gradually until well combined.
Roll generous tablespoons of dough into 1 1/2 inch balls and place on baking sheet 2 inches apart. Flatten the balls with your hand or the bottom of a glass.
Bake for 10 minutes (tops should begin to crack) and then cool on wire rack for 5-10 minutes.
