Speculoos Cookie Sandwiches

Name: Thermomix recipe: Speculoos Cookie Sandwiches
Prep time: 1 h
Cook time: 8 min
Ingredients: 120 Grams butter cubed; 80 Grams raw caster sugar; 150 Grams light brown sugar; 1 Pinch pink salt flakes; 1/4 Teaspoon baking soda; 2 Teaspoons ground cinnamon; 1/4 Teaspoon fresh nutmeg; 1/2 Teaspoon ground ginger; 1/4 Teaspoon ground clove; 1/4 Teaspoon black pepper; 1 Teaspoon vanilla bean paste; 1 eggs; 200 Grams bakers or strong flour; 120 Grams butter cubed, soft; 30 Grams cocoa powder; 180 Grams icing mixture; 40 Grams cream; 1 Teaspoon vanilla bean paste; 1/4 Teaspoon ground cinnamon; 1 Pinch pink salt flakes

Makes 20 Prep Time 1 hours Cook Time 8 minutes Rated: Print

Videos

Spiced, sweet, and perfectly sandwiched, the ultimate Christmas cookie for Biscoff lovers. (Did you know Biscoff and Speculoos are synonymous?)

If Christmas had a scent, it would be these Speculoos Sandwich Cookies. Warm with cinnamon, cloves, and brown sugar, they’re crisp on the outside and creamy in the middle, everything you want in a festive bite. Think homemade Biscoff, but better. Whether you’re gifting them, sharing them, or hoarding them (no judgment here), these cookies are pure holiday magic. Another delicious addition to our Christmas Cookie Advent!

Check out some of our other Christmas bakes:

Eggnog Snickerdoodles

Christmas Stollen Friands

Thermomix Little Steamed Christmas Puddings

Need

The Cookies
120 Grams butter cubed BUY
80 Grams raw caster sugar BUY
150 Grams light brown sugar
1 Pinch pink salt flakes BUY
1/4 Teaspoon baking soda
2 Teaspoons ground cinnamon
1/4 Teaspoon fresh nutmeg
1/2 Teaspoon ground ginger
1/4 Teaspoon ground clove
1/4 Teaspoon black pepper
1 Teaspoon vanilla bean paste BUY
1 eggs
200 Grams bakers or strong flour BUY
The Filling
120 Grams butter cubed, soft BUY
30 Grams cocoa powder BUY
180 Grams icing mixture
40 Grams cream BUY
1 Teaspoon vanilla bean paste BUY
1/4 Teaspoon ground cinnamon
1 Pinch pink salt flakes BUY

Do

1: To make the cookies, place butter, sugars, baking soda, salt and spices into the Thermomix bowl. Combine 20 sec/speed 6. Scrape down and repeat.
2: Add vanilla and egg. Combine 10 sec/speed 6. Add flour. Mix 20 sec/speed 6. Finish combining with a spatula.
3: Tip dough onto a floured silpat mat. Form into a disc. Wrap up and refrigerate for 1 hour.
4: Preheat oven to 190°C. Line 2 trays with baking paper.
5: Roll out the cookie dough on a floured bench. Cut desired shapes and place onto trays. Bake for 8-10 minutes or until just starting to brown on edges. Cool completely before filling.
6: To make the filling. Place butter into Thermomix bowl. Whip 1 min/Butterfly/speed 3. Scrape down sides of bowl as needed.
7: Add remaining ingredients and whip 1 min/Butterfly/speed 3. Scrape down sides of bowl as needed.
8: Place filling into a piping bag with a 1 cm nozzle. Pipe a layer of frosting on half the cookies. Sandwich with the other half.
9: Refrigerate to set filling.
10: Keep in an airtight container in the fridge for up to 3 months or freezer for up to 6 months.

Served with

Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.