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.
- 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
- Heat oven to 305 F/ 180 C. Grease a baking sheet or line one with baking paper.
- 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.