Sunday, September 17, 2017

Put Some Spec on It!


Speculoos is a delicious addition to a lot of your favorite desserts, treats, and snacks.

Speculoos for breakfast!

Speculoos for snack time!

Speculoos for dessert!

Order your jar today from Mati Foods, the best Speculoos spread out there!

Saturday, September 9, 2017

Shots! Shots! Shots! Shots! Everybodyyy!

Speculoos Tiramisu Shooters

Makes 1 pyrex dish (roughly 20cm x 30cm) or 4 glasses


  • 2 eggs, separated
  • 1/4 cup fine dark brown sugar
  • 2 cups mascarpone
  • 1 1/2 cups of strong, sweetened black coffee
  • 1 1/2 cups speculoos spread
  • 1 1/4 cups whipping cream, whipped
  • Seeds of 1 vanilla pod, or 2 tsps vanilla essence
  • 4 tbsps sugar
  • 2 pinches of salt
  • Cocoa powder for dusting
  • Coffee beans for decorating


1. Whisk the sugar with the egg yolks until the color goes lighter. Add the mascarpone and mix.

2. In a separate bowl, whisk the egg whites with 2 good pinches of salt until the mixture forms good peaks. Gently fold under the mascarpone mixture. 

3. Add speculoos spread and half the coffee. Mix until the coffee is all absorbed and you get a thick paste. Add more coffee as desired. The trick is to end up with a paste that's not too thick and not too thin. 

4. In another bowl, whip the whipping cream together with the vanilla and 4 tbsps of sugar.

5. Start by filling your glasses with a layer of Speculoos paste, followed by the mascarpone mixture, followed by another layer of speculoos biscuit paste, followed by the whipped cream mixture. At this point I inserted a thin wooden stick on the side of the glass and gently lifted it up and down between the biscuit paste layers as I turned the glass. This gives the swirling effect you see in the images above.

6. Sift a good, thick layer of cocoa powder over the verrines and decorate with coffee beans. 

Monday, July 31, 2017

No Mixer Needed!

Speculoos White Chocolate Oatmeal Cookies

Yummy oatmeal cookies made with Speculoos spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!


  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 large egg
  • 1/2 cup (130g) Speculoos spread (creamy or crunchy)
  • 2 teaspoons vanilla extract
  • 2 cups (160g) quick oats
  • 1 and 1/2 cups (270g) white chocolate chips or chunks


  1. Preheat oven to 350°F (177°C). 
  2. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  3. Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
  4. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Speculoos until combined. Finally, whisk in the vanilla. 
  5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. 
  6. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
  7. Roll the dough into balls, about 2-3 Tablespoons of dough each. Highly suggest using a cookie scoop to make it easier. 
  8. Place 8 balls of dough onto each cookie sheet.
  9. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. 
  10. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie. 
  11. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well - up to three months. Cookie dough balls freeze well too - up to three months. Bake frozen cookie dough balls for an extra minute. No need to thaw them.

Recipe Notes:

  • Do not use old-fashioned style whole oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats. 

Friday, July 28, 2017

Cool, Creamy, and Crunchy


Prep Time: 6 hours 
Cook Time: 5 mins 
Total Time: 6 hours 5 minutes 
Yield: 8-10 servings


  • 1 cup Speculoos Spread
  • 3 cups Rice Krispies cereal
  • ½ gallon vanilla ice cream


  1. Place 4 4-inch mini springform pans, as well as a very large mixing bowl in the freezer to chill.
  2. In a large saucepan over low heat, combine the Speculoos and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Speculoos. Remove from heat.
  3. Line a sheet pan or tray with parchment or wax paper. 
  4. Pour the Speculoos-Rice Krispies mixture onto the lined cookie sheet and spread evenly. 
  5. Place the cookie sheet in the freezer to chill.
  6. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
  7. After about 30-45 minutes (you want the Speculoos coating to be cooled and firm but not frozen at this point) – break the coated cereal into bite sized pieces. 
  8. Place back into the freezer, if necessary until the ice cream is softened.
  9. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the large mixing bowl and the springform pans from the freezer.
  10. Reserve 1-1/2 cups of the Speculoos-Rice Krispie mixture (this will be used as the topping on the min cakes).
  11. Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. 
  12. Top the cake with the reserved Speculoos-Rice Krispie mixture.
  13. Cover with plastic wrap and place the springform pans back into the freezer for at least 4-6 hours or overnight until completely frozen.
  14. Remove the cake from the freezer about 5 to 10 minutes before serving and place in the refrigerator to soften a bit.
  15. When ready to serve, place the cakes on individual dessert plates and remove the sides of the springform pans. Serve immediately.

We've Got The Blues!

Speculoos Blueberry Tart

The perfect summer treat for a lovely picnic!

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people 


  • 14 oz sweet shortcrust pastry
  • 1 cup fresh blueberries
  • 1 cup Speculoos cookies
  • 1/4 cup sugar
  • 1 egg 
  • 1/4 cup cream

For the garnish:

  • 2 1/2 cups fresh blueberries
  • 1/4 cup blueberry jam


Blind bake the shortcrust pastry case:

  1. Preheat the oven at 325°F.
  2. Roll out the sweet shortcrust pastry to 1/4 inches thickness on a floured surface. 
  3. Line a pie tin, prick the base all over with a fork and chill for 20 minutes.
  4. Remove the pie crust from the fridge and line the inside of the pie crust with baking paper and baking beans. 
  5. Bake for 15 minutes until the pastry edges are slightly colored. 
  6. Remove the paper and beans, then bake for 5-6 minutes until the base has also slightly darkened. Set aside.

Prepare the blueberry filling

  1. Mix the egg with the sugar and cream. 
  2. Place the Speculoos cookies in a blender and mix until they have a breadcrumbs texture. Scatter the Speculoos breadcrumbs in the pastry case. 
  3. Place 1 cup blueberries onto the Speculoos and pour the egg mix over the top.
  4. Bake for 10-15 minutes or until the egg mix has set. Leave to cool.
  5. Garnish with the fresh blueberries
  6. Garnish the pie with the remaining blueberries and slightly press them into the custard so that they don't roll away.
  7. Heat the blueberry jam and glaze the pie.