Vegan Spekulatius biscuits

Ingredients

• 50 gmarzipan
• 200 gsoft vegan butter
• 150 gbrown sugar
• 1 tbspsoya flour
• 2 tbsp (30 ml)water
• 4 tsp (20 ml)Spekulatius spice
• 300 gplain flour
• 100 gground almonds

Instructions

1. 1

   Cream the mixture

   Coarsely grate the marzipan. Beat it with the vegan butter and brown sugar until light and fluffy.

2. 2

   Add the flavouring

   Mix the soya flour with the water, then add this mixture and the Spekulatius spice to the bowl.

3. 3

   Make and chill

   Fold in the plain flour and ground almonds, then knead everything into a smooth dough. Wrap it in cling film and chill for at least 1 hour.

4. 4

   Roll and bake

   Roll the dough to about 4 mm thick and cut out shapes as desired. Bake at 180°C conventional or 160°C fan for 13–15 minutes.

What are Spekulatius biscuits?

Spekulatius are thin, crisp spiced biscuits associated with Germany and other parts of north-western Europe. They are often made for the festive season and flavoured with a blend of warming spices.

This version uses vegan butter and a soya-flour mixture in place of egg. Marzipan and ground almonds add a mellow nutty note to the spiced dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 56 calories, 1g protein, 6g carbs, 3g fat.

The flour and brown sugar provide most of the carbohydrates, while vegan butter contributes much of the fat. Ground almonds and marzipan add some fat and protein, with smaller amounts of protein from the flour and soya flour. Serve a few biscuits with fruit or an unsweetened drink for a more balanced snack.

The ingredients that shape the dough

Marzipan: Grating it coarsely helps it blend into the butter and sugar as they are beaten together.

Vegan butter: Use a soft block-style vegan butter that can be creamed; a very soft spread may make the dough harder to handle.

Soya flour: Mixed with water, it helps bind the dough without eggs. Stir it thoroughly so no dry pockets remain.

Why the dough needs chilling

Chilling for at least 1 hour firms the butter and makes the dough easier to roll and cut. It also gives the flour time to hydrate, helping the dough hold its shape.

If the dough is still sticky after chilling, roll it between sheets of baking paper rather than adding a lot of extra flour.

Rolling and cutting

Thickness: Aim for about 4 mm so the biscuits bake through while staying crisp. Keeping the dough evenly rolled helps the biscuits finish at the same time.

Shapes: Cut the dough into any shapes you like, and gather and reroll the scraps gently to avoid making them tough.

How to judge doneness

Bake the biscuits at 180°C conventional or 160°C fan for 13–15 minutes. Start checking at the lower end of the range, as smaller shapes may bake faster.

Look for lightly golden edges and a set surface. The biscuits will firm up further as they cool, so avoid waiting until they are deeply browned.

Serving and timing

These biscuits are good alongside coffee, tea or a mug of hot chocolate, and their crisp texture makes them easy to serve as a small sweet.

The stated preparation and baking time is 25 minutes, but the dough also needs at least 1 hour to chill. Plan for that resting time before you want to bake.

Recipe notes & tips

• Grate the marzipan while it is firm so it is easier to distribute through the dough.
• Use a kitchen scale to portion the flour and ground almonds accurately.
• Chill the dough for at least 1 hour before rolling.
• Roll between sheets of baking paper if the dough sticks to the work surface.
• Bake similarly sized shapes together so they finish at roughly the same time.
• Let the biscuits cool before moving them, as they are delicate while warm.

Variations

• Citrus note: Add a little finely grated orange zest to the dough for a fresh aroma.
• Extra spice: Adjust the Spekulatius spice slightly to suit your preferred level of warmth.
• Chocolate finish: Dip the cooled biscuits in melted dairy-free chocolate.
• Decorative tops: Press a few flaked almonds onto the biscuits before baking.
• Different shapes: Cut the dough into seasonal shapes, keeping pieces a similar size for even baking.

Common mistakes to avoid

• Skipping the chill: The dough can be difficult to roll and cut; refrigerate it for at least 1 hour.
• Uneven rolling: Thick and thin areas bake differently; aim for about 4 mm throughout.
• Adding too much flour: Extra flour can make the biscuits dry; use baking paper to manage stickiness.
• Overbaking: Dark edges can turn bitter; check from 13 minutes and take them out when lightly golden.
• Moving them while hot: Warm biscuits may break; let them firm up before transferring.

How to store

Once completely cool, store the biscuits in an airtight tin at room temperature for up to 2 weeks. They are best eaten as biscuits rather than reheated.

Frequently asked questions