Butter Spekulatius (speculoos cookies) with wholemeal spelt and almonds

Butter Spekulatius made with wholemeal spelt flour, coconut sugar, speculoos spice and flaked almonds on the underside. Family-friendly snacks, 160 kcal per serving (3 cookies).

At a glance

• Serves 16
• Prep time: 35 min
• Cooking time: 22 min
• Total time: 57 min
• Calories: 160 kcal per serving
• Protein: 3 g
• Fat: 9 g
• Carbs: 16 g

Ingredients

• 250g wholemeal spelt flour
• 100g coconut sugar
• 125g butter
• 1 egg
• 2 tbsp milk
• 50g flaked almonds
• 3 tsp speculoos spice
• ½ tsp baking powder
• 1 pinch of salt

Method

You’ll need: oven · cookie cutters

1. Knead the wholemeal spelt flour, coconut sugar, speculoos spice, baking powder and salt with cold pieces of butter, the egg and milk into a firm dough. Wrap it and chill it overnight.
2. Preheat the oven to 180 °C (160 °C fan) and line two baking trays with baking paper.
3. Scatter the flaked almonds over the work surface and roll the dough out on top to 3 mm thick, pressing the almonds into the dough as you go.
4. Cut out 48 cookies, or press the dough into floured Spekulatius moulds and turn it out. Place them on the trays almond side down.
5. Bake the Spekulatius one tray at a time at 180 °C for 9 to 11 minutes each, until the edges darken, and leave them to cool on a wire rack.

Good to know

Butter Spekulatius is stronger than the shop-bought kind and snaps when you bite into it. The dough rests overnight so the spices and butter come together. You roll the flaked almonds into the underside of the dough.

Swaps

Wholemeal spelt flour → light spelt flour (paler). Flaked almonds → chopped hazelnuts. Milk → oat milk. Coconut sugar → maple sugar.

Cooking tips

Dust the mould with flour and tap it out before pressing in the dough. That way it comes out cleanly.

Storage

Keeps for 4 weeks in a cookie tin.

Allergens

Contains gluten (spelt), almonds, milk (butter, milk) and egg.