RECIPE: The Best Biscoff Biscuits (Hasselste Speculoos)

After living in Australia for over two years, I slowly discovered just how massive Belgium‘s Biscoff biscuits have become worldwide. Known as Speculaas or Speculoos back home, these crunchy, caramelized delights captured hearts everywhere. If you’ve never tasted them, imagine thin, golden biscuits bursting with warm spice and that perfect snap—everything a biscuit should be.

The obsession extends beyond the originals to Biscoff spread, a silky speculoos paste so addictive my mum had to ship jars from Belgium when homesickness hit hard. While still rare in Australia back then, more supermarkets now stock it as word spreads since Covid-19. I once overheard a couple skeptically eyeing a jar—”Biscoff spread? That can’t be any good”—so this proud Belgian stepped in to defend my national treasure. They bought it, and I guarantee it wasn’t their last jar. Once that caramel-spice magic hooks you, resistance is futile.

Belgium offers endless Speculoos variations depending on the region, but my absolute favorite hails from Hasselt—richer, spicier, impossible to find Down Under. Homesickness eventually won, so I started experimenting in the kitchen. After several batches (and a few hockey pucks), I perfected the recipe. On my final shift at King Island Dairy, I baked these for all my colleagues—they devoured them and demanded more! Now I’m thrilled to share my fine-tuned, Aussie-tested version of authentic Belgian Speculoos.

Recipe: Homemade Biscoff Biscuits (14 Servings)

Ingredients:

• 250 grams self-raising flour
• 150 grams (un)salted butter
• 150 grams brown sugar
• Pinch of salt
• Pinch of milk (optional, for texture)
• 2 tablespoons honey
• 20 grams Speculoos spice mix (recipe below—worth making yourself!)

Method:

1. Preheat oven to 175°C/350°F.
2. Line a baking tray (or tin for thicker biscuits) with baking paper.
3. Melt butter gently in a saucepan over low heat.
4. In a large bowl, whisk together flour, brown sugar, salt, and speculoos spice mix.
5. Pour hot melted butter into the dry mix, then stir in honey. Mix carefully—hot butter means business!
6. When dough forms, either divide into small balls or roll out and cut shapes with biscuit cutters. For thick, chewy slabs like mine, press into a lined tin and spread evenly with damp hands.
7. Bake 25-30 minutes until deep golden brown. Your kitchen will smell like a Belgian Christmas!
8. Cool completely before slicing—patience rewards crisp edges and perfect snap.

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Pro Tips:

• Dough too sticky? Add flour a tablespoon at a time.
• Dough too crumbly? Splash in milk until it binds.
• Store in airtight tins for up to two weeks (if they last that long).

Homemade Speculoos Spice Mix (20 grams)

Essential Spices:

• 11 grams ground cinnamon
• 2 grams ground nutmeg
• 2 grams ground cloves
• 1 gram each: ground aniseed, white pepper, coriander seed, ginger, cardamom

Add ons:

• 1 gram ground mace
• 1 gram dried mandarin zest

Mix thoroughly and store excess in an airtight jar—it keeps for months and elevates everything from cookies to coffee. No precise scale? Scale up: roughly 11 parts cinnamon to 2 parts nutmeg/cloves, 1 part everything else. Personalize freely—some swear by extra cloves, others double cinnamon. Experiment until it sings your Belgian nostalgia!

These biscuits brought King Island Dairy smiles and now travel the world through this recipe. Perfect with coffee, ice cream, or straight from the tin when Australia-sized homesickness strikes. Bak pleziere! (Happy baking!)​

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