"The softness of the cookie dough and the crunchy taste of the speculoos makes these cookies a treat you can't stop eating. Our advice: just eat them all immediately!"
Speculoos Cookie Rolls
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Prep time: 2hrs 30mins
Cook time: 7mins
Recipe Card
ingredients
- 3 cups White flour
- 7 grams Active yeast
- 1/4 teaspoons salt
- 4 tablespoons vegetable oil
- 1 cup Slightly warm water
- Speculoos
Method
Step 1
Activate the yeast with a little bit of sugar and some of the slightly warm water we going to use.
Step 2
Sift the flour into the mixing bowl. You can knead with your bare hands or use a kitchen aid. Knead slowly and add oil and the yeast. Keep kneading and add the warm water. Add the salt bit by bit and keep kneading until the dough is fully combined. Form the dough into a ball.
Step 3
Move the dough to a bowl and put some oil on your hands. Rub the ball and the bowl with your oily hands. Cover the bowl with plastic foil and on top of it a towel. Let it rest for 1,5 – 2 hours.
Step 4
Cover a surface with a bit of flour (not too much). Grab the dough and punch it (yes punch it hard, let your anger out) to let the air out. Divide the dough into 4 equal balls. Cover them with a towel and let it rest for an additional 30 minutes.
Step 5
Preheat the oven to 220°C. Cover a baking tray with parchment paper. On a floured surface roll the first ball (one at a time) into a thin rectangle about 2 mm thick.
Step 6
Spread with a spatula the speculoos (or Nutella, or whatever you love) generously.
Step 7
Roll the dough into itself. Cut the roll into pieces of 2-3 cm thick. Line them on the baking tray and leave a small space in between them.
Step 8
Bake the cookies in 4-7 minutes in the oven until you see them changing colour and get this little bit of puffiness. Don’t get tempted to bake them too long because they will loose the softness that makes these speculoos cookie rolls irresistible.
Step 9
Remove from the oven, garnish with powdered sugar and eat them all