I really have no frame of reference for these cookies. I’ve never flown with Delta, so I haven’t crossed paths with “the greatest snack in the sky“. And in the last year when Biscoff recipes started popping up on food blogs (in both spread and cookie form), I honestly had no idea what they were talking about.
The Baked boys share their obsession with these cookies in their recipe for Speculaas; a shortbread type of cookie with brown sugar and warm spices (cinnamon, nutmeg, ginger, cloves). Even though I have no idea if these cookies taste like the inspiration, I will say that to me, they were essentially just like a soft gingerbread cookie, although not nearly as delicious as the ones I made at Christmas. They were barely sweet, and that tiny addition of orange zest was all I could taste (I detest citrus in baked goods, but I added it anyway, since I was trying to follow the recipe exactly).
I actually made these cookies in my food processor, as the recipe calls for cutting in the butter, and I was feeling a bit lazy after my Sunday morning
ass-kicking workout with my trainer. Since I made half the recipe, I only added half an egg (i.e. lightly beat it in a measuring cup and added half), but the dough seemed super dry and crumbly. I wrapped it in plastic wrap to chill, but I had a bad feeling that it would be a disaster to roll out. Back in the FP it went, with the other half of the egg, and the dough came together easily. It rolled out okay, but wasn’t that smooth. I’m not sure if this is because I halved the recipe, but I’m curious to see if everyone else’s dough came together nicely without adding any extra liquid.
You can find the recipe here!
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