Dessert
Orange, Cinnamon and Clove Speculoos
Chill the dough overnight so it firms for rolling. This version uses the cinnamon-and-clove option for the spice mixture, with orange zest for a citrus note.
- Yield
- 1 small batch
- Cuisine
- Belgian-inspired
Bring it to the table
Keep the dough cool
Work with one portion at a time and return it to the refrigerator if it becomes too soft to cut cleanly.
At the table
Serve with coffee or tea, or crumble a cooled cookie over a dessert.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 112.5 g unsalted butter — softened
- 147.5 g brown sugar
- 22.5 g whole egg — lightly beaten and weighed without shell
- 10 g egg yolk — weighed without white
- 20 g milk
- 225 g all-purpose flour — plus a little for rolling
- 2 g salt
- 1 g baking powder
- 5 g ground cinnamon
- 1.5 g ground cloves
- 3 g finely grated orange zest — colored zest only
A few useful notes.
Cookie count depends on the cutters and dough thickness.
The measured cinnamon includes the extra cinnamon in addition to the cinnamon-and-clove spice option.
Do not taste raw dough.
The cooking plan
How to make Orange, Cinnamon and Clove Speculoos.
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Whisk the flour, salt, baking powder, cinnamon, cloves and orange zest together. In a separate bowl, cream the softened butter and brown sugar until evenly combined.
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Mix the weighed whole egg, yolk and milk into the butter mixture. Add the dry ingredients and mix just until the dough comes together.
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Flatten into a disc, wrap and refrigerate overnight. Keep the dough refrigerated until ready to roll.
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Heat the oven to 325°F and line baking sheets with parchment. Roll the dough about 1/8 inch thick on a lightly floured surface, working in portions. Cut into shapes and transfer to the sheets with a little space between cookies.
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Bake, starting to check at about 15 minutes, until the edges are lightly browned and the surfaces look dry and set. Continue as needed for the size and thickness. Let firm briefly on the sheet, then cool fully on a rack.
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Once cold, store airtight. Freeze for longer keeping.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Orange, Cinnamon and Clove Speculoos
Ingredients
112.5 g unsalted butter softened- 147.5 g brown sugar
- 22.5 g whole egg lightly beaten and weighed without shell
- 10 g egg yolk weighed without white
- 20 g milk
- 225 g all-purpose flour plus a little for rolling
- 2 g salt
- 1 g baking powder
- 5 g ground cinnamon
- 1.5 g ground cloves
- 3 g finely grated orange zest colored zest only
Instructions
- Whisk the flour, salt, baking powder, cinnamon, cloves and orange zest together. In a separate bowl, cream the softened butter and brown sugar until evenly combined.
- Mix the weighed whole egg, yolk and milk into the butter mixture. Add the dry ingredients and mix just until the dough comes together.
- Flatten into a disc, wrap and refrigerate overnight. Keep the dough refrigerated until ready to roll.
- Heat the oven to 325°F and line baking sheets with parchment. Roll the dough about 1/8 inch thick on a lightly floured surface, working in portions. Cut into shapes and transfer to the sheets with a little space between cookies.
- Bake, starting to check at about 15 minutes, until the edges are lightly browned and the surfaces look dry and set. Continue as needed for the size and thickness. Let firm briefly on the sheet, then cool fully on a rack.
- Once cold, store airtight. Freeze for longer keeping.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Do I also add a four-spice blend?
No. This version uses cinnamon and cloves instead of the optional four-spice mixture.
Can I skip chilling?
The overnight refrigerated rest firms the dough for rolling and cutting. Warm dough is harder to handle cleanly.
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