The cookie jar won't stay full for long with these inside of them.
, as baking soda can improve Maillard browning in cookie dough, adding an extra dose of toastiness and crunch. Indeed, bumping up the soda in my recipe beyond what was strictly necessary for leavening did just that, giving my cookies a toasty flavor and color.Virtually all commercial speculoos, including Biscoff, include soy flour, likely as an emulsifier. Having lived in Japan, I know firsthand how delicioussoy flour can be, so I didn't want to brush it off as a strictly industrial thing.
In the early stages you'll see a dense ring of caramel-sugar and butter at the bottom of the bowl. Give it a scrape from time to time and keep creaming until the mixture lightens in both color and consistency. From there, add the all-purpose flour all at once and keep mixing until the dough comes together in a ball. Don't worry about overmixing, the quantity of sugar will keep the cookies tender, but undermixing will lead to a crumbly dough.
Speaking of crumbly doughs....in Belgium, plain flour is very soft, so this is definitely a recipe where high protein, hard red wheat all-purpose flours will not perform well. My recommendation is bleached Gold Medal all-purpose flour, not because it's bleached but because it's a blend of red and white wheat, providing a great balance of protein and starch that more closely mimics the softness of Belgian flour.
Due to the extra baking soda in the dough, these cookies will spread and puff quite a bit. For that reason, they're best rolled quite thin and cut in simple, geometric shapes. I cut mine into 2-inch by 3/4-inch rectangles with a fluted pastry wheel .
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