Easy Speculaas Graham Crackers with Fresh Milled Flour (Biscoff-Style Cookies)

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These fresh milled flour Speculaas graham crackers might just be one of your favorite new cookie recipes. A thin, crisp cookie with that warm-spiced flavor that makes you reach for just one more. They’re crispy, Dutch spiced cookies perfect for snacking or dipping in a warm drink.

Fresh milled Speculaas cookies smell like gingerbread, brown sugar, and every cozy baking memory you’ve ever had. I love making these with fresh milled flour because it gives the cookies a little something extra. The flavor is pleasantly nutty and wonderfully wheaty, plus the spices seem to shine in these crackers.

Looking for more homemade whole grain snack ideas? Try making Whole Wheat Graham Crackers, Maple Nut Sourdough Granola, Pumpkin Spice Muffins, Oatmeal Fudge Bars, Chocolate Beet Muffins, Ladyfingers, Monster Cookies, or Snickerdoodles.

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Why You’ll Love These Fresh Milled Speculaas Cookies

• Fresh milled flour adds incredible flavor. The freshly ground wheat brings a naturally nutty, wholesome flavor that works beautifully with brown sugar and spices.
• They’re crisp without being boring. These have a delicate crunch with enough spice and buttery richness to keep you coming back.
• Perfect for holidays, Christmas, and cozy seasons. Cinnamon leads the way, while ginger, cardamom, nutmeg and other unique spices add depth.
• They keep well. Once completely cooled, these cookies are excellent for cookie tins, gifting, and making ahead.

Are Speculaas graham crackers the same as Biscoff cookies?

These spiced graham crackers are basically homemade Biscoff cookies…well, maybe cousins. You will often see the terms Speculaas, Speculoos, Dutch spice cookies, Belgian spice cookies, or even Biscoff-style cookies used when talking about similar cookies. They’re all very closely related, but they’re not exactly the same thing.

Speculaas traditionally has a more pronounced blend of warm spices, while Biscoff-style cookies are known for a caramelized flavor. Close enough in my opinion! This recipe sits happily somewhere in the middle: strongly spiced, buttery, crisp, and caramel-like. I’m calling them Speculaas graham crackers because the generous blend of warm spices is a big part of what makes them special and they’re so simple to make.

I do purchase a pre-mixed Speculaas Spice Blend because the combination of spices isn’t always what I have on hand.

Fresh Milled Speculaas Graham Crackers Recipe

Tools

• Grain Mill
• Blender (Food Processor or handmixer)
• Rolling Pin
• Parchment Paper
• Plastic Wrap
• Pizza Cutter & Fork
• Baking Sheets
• Wire Cooling Racks
• Rice Flour (for dusting)

Ingredients

• 400g Soft White Wheat
• 140g Brown Sugar
• 1½ tsp Baking Powder
• 1 Tbsp Speculaas Spice Mix
• 113g Butter, melted
• 70g Maple Syrup (or Honey)
• 1 tsp Vanilla Extract
• 6-8 Tablespoons Milk (or Water)
• 1/2 tsp Salt

Notes:

• Makes about 40 crackers depending on size
• I use a 3″ round cutter
• Can be made using a handmixer or by hand if you don’t have a blender/food processor
• You can mix this dough by hand if you don’t have a blender

How to Make Fresh Milled Speculaas Cookies

Prep: Preheat your oven to 350°F. Line two baking sheets with parchment and dust lightly.

Mix: First add all dry ingredients to a blender, pulse a couple of times to mix. Then add in wet ingredients and pulse until just combined.

Roll & Rest: Next, dump dough on a lightly floured surface (or onto plastic wrap) and press into a rectangle. Cut into two pieces, wrap in plastic wrap, and let rest for 30 minutes on the counter. There is no need to refrigerate.

Cut & Dock: Working with one square of dough at a time, roll dough into a large rectangle on parchment paper. Cut out cookies with cutter shape of choice, place on prepared baking sheet, and poke with a fork (prevents puffing).

Bake: Bake for about 10-14 minutes, or until golden brown. You can rotate halfway if your oven is uneven. Watch the edges, as they can burn easily. You’re looking for cookies that are set and slightly darker around the edges. Don’t wait for them to become completely hard in the oven, they’ll crisp more as they sit.

Cool: Let graham crackers cool for 5 minutes on the baking sheet, then move to a wire rack. Allow to fully cool and crisp up.

Store: Once fully cooled, store in an airtight container at room temperature for 4-5 days.

Tips for Fresh Milled Speculaas Graham Crackers

• I generally use a soft wheat, or spelt will work great too. You can experiment with other wheat varieties.
• Roll them fairly thin. If you want that classic crisp speculaas texture, thin is your friend. A thicker cookie will still taste delicious, but you’ll end up with a softer, more substantial cookie.
• Don’t overbake them. The goal isn’t to turn them dark brown all the way through. Look for lightly browned edges and a set center.
• Let the cookies cool completely before storing. Any remaining warmth can create condensation inside your storage container, which is not exactly what we’re looking for when crisp cookies are involved.

If you’ve never made Speculaas cookies before, I hope this spiced graham cracker recipe gives you an excuse to fire up the grain mill and give it a try. There’s something especially satisfying about taking a handful of wheat berries, turning them into flour, adding butter and spices, and ending up with a plate of crisp little homemade Biscoff cookies that make the whole kitchen smell fantastic.

Serve them with coffee or hot cocoa, place some into a cookie tin to gift, or keep them on the counter and see how long they last. WARNING: Probably not very long.

Where to Buy Wheat Berries

We love trying all kinds of wheat varieties and from all different places. Below are some of our favorites.

• Guardian Grains: Use code Hintofhomestead for 15% off your purchase
• Wheat Montana: Can buy on Amazon or in many stores
• Farmers’ Storehouse: Lots of varieties
• Country Life Natural Foods: Free shipping over $99
• Breadtopia: Often have durum for pasta-making
• Grand Teton: Tons of options on grains

Speculaas Graham Cracker FAQs