Name: Crisp Sugar Cookies from Charleroi (Speculoos de Charleroi)
Yield: About 30 cookies, depending on the size of the cutter
Cuisine: Belgian
Ingredients: ¾ cup dark brown sugar, firmly packed; 1 large egg; ½ teaspoon baking soda; 6 tablespoons (¾ stick) unsalted butter, softened; ½ teaspoon baking powder; 2 cups all-purpose flour (spoon flour into dry-measure cup and level off)

Preparation info

About
30
cookies, depending on the size of the cutter

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This is a Belgian variation of the classic cookie called speculaas in Dutch. In my book Cookies Unlimited I gave a recipe for Dutch speculaas formed in both modern and antique cookie molds, which I traveled to the Netherlands to buy. These Belgian speculoos don’t need any special mold, though you’ll need round, holiday, or other decorative cutters to form them. They make excellent Christmas cookies.<

Ingredients

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Ingredients

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