Milk Chocolate Speculaas
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My family absolutely loves these milk chocolate speculaas cookies, and honestly, they're so simple to whip up. Just 15 minutes of prep and you've got a batch ready to bake. The warm spices like cinnamon and ginger aren't just delicious, they're actually great for digestion and have natural anti inflammatory properties. What I adore most is how forgiving this recipe is, even if you're not a baking expert. The combination of creamy milk chocolate with traditional speculaas spices creates something truly special that tastes way more complicated than it actually is.
Ella x
Ingredients
- 250butter
- 500 gcaster sugar
- 200 gbrown sugar
- 2 eggeggs
- 500 mlmilk
- 400 gmilk chocolate
- 1 tspspices (cinnamon, ginger, nutmeg)
- 250 gflour
- 1 tspsalt
- 2 tspspeculoos spice mix
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Mix the butter, caster sugar, brown sugar, eggs, milk, and spices in a large bowl until smooth.
- 3
Add the flour, salt, and speculoos spice mix to the bowl. Mix until a dough forms.
- 4
Knead the dough on a floured surface for 5 minutes, until it becomes smooth and elastic.
- 5
Divide the dough into 4 equal pieces and roll each into a log shape.
- 6
Bake the logs for 15 minutes, then reduce the heat to 150°C (300°F) and bake for an additional 10 minutes.
Tip: Check for doneness by tapping the bottom of the log; it should sound hollow.
- 7
Remove the logs from the oven and let them cool on a wire rack for 10 minutes.
- 8
Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 9
Wrap each log in plastic wrap and dip into the melted chocolate, coating about 2/3 of the log.
- 10
Place the chocolate-coated logs on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set the chocolate.
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