Speculoos Cookie Sandwiches
Speculoos!
It sounds like something out of Harry Potter.
And indeed, they could most definitely be described as magical.
You might be more familiar with the name Biscoff. They’re quite the little prom queens of the blogging world right now, these Biscoff cookies, with bloggers using them every which way and elevating them way beyond a boring little biscuit served on airplanes.
Speculoos (also called speculaas or Dutch windmill cookies) are crisp spiced cookies, originating from Belgium and the Netherlands. While they are often thought of as a holiday cookie (think a crunchy gingerbread with more spice and less molasses), I’d argue that any time of year is appropriate to enjoy them.
The inspiration behind the sandwiching-of-the-speculoos came to me during a late night craving. For when one has a late night sugar craving, one is bound to uncover forgotten things in the back of the fridge, such as a container of leftover chocolate buttercream (that, as it turns out, is quite excellent when sandwiched between two cookies).
The homemade version of the cookie is definitely more crisp than the commercial kind (note to self: figure out how to replicate that texture), with a peppery, spicy kick that lingers on the tongue. Some versions of this recipe contain only cinnamon, others have a combination of ginger, cinnamon, and cloves or nutmeg. This version includes a hearty dose of black pepper as well for just the perfect amount of spice.
Oh, and speculoos! Just say it. How could you not love a cookie with that name?
Get the Recipe —Speculoos Cookie Sandwiches
©2013 Love and Olive Oil
