Speculoos

1. 1

   Preheat the oven to 350F (175C) and line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   Beat together the butter and brown sugar in a medium bowl until smooth.

3. 3

   Stir in the molasses and egg yolk.

4. 4

   In a separate small bowl, stir together the flour, baking soda, and spices.

5. 5

   Stir the dry ingredients into the butter mixture and mix until smooth.

6. 6

   Using your hands, pat the batter onto the baking sheet in a circle about 5 inches (12 cm) in diameter, then bake for 18 minutes.

7. 7

   Remove from the oven and let cool.

8. 8

   Once cool, break the Speculoos into bite-sized chunks.

9. 9

   Fold bits of Speculoos into 1 quart (1 liter) of ice cream as you remove it from the machine.

10. 10

    Once baked, Speculoos can be stored for up to 3 days at room temperature, well wrapped, or in the freezer for up to 1 month.

11. 11

    The unbaked dough can also be stored in the freezer for the same amount of time.

* Per serving · 4 servings · Values may vary.

No additional tips available.