Speculoos are crisp, caramelised biscuits infused with warm spices like cinnamon, nutmeg, and cloves. Early versions, known as Klaaskoeken, were enjoyed during Saint Nicholas Day celebrations. By the 17th century, Dutch bakers had perfected Speculaas, often shaping it using carved wooden moulds. Today, these treats have become a worldwide phenomenon, most famously with the Biscoff brand.

We've paired two classic Christmas flavours for our take on the Speculoos Biscuit, using MSK Speculoos Biscuit Spice, served with an indulgent Clementine Curd made with MSK Clementine Essential Oil, perfect for dipping.


Speculoos Biscuits


  • 250g Plain Flour
  • 2g Bicarb Soda
  • 3g Kosher Salt
  • 18g Speculoos Biscuit Spice MSK-1877
  • 4g Kinako Roasted Soy Flour MSK-8312
  • 200g Raw Mauritian Whole Cane Dark Sugar MSK-8325
  • 120g Unsalted Butter Softened
  • 1 Large Egg


  1. Combine the dry ingredients and set aside.
  2. Place the soft butter and sugar in a large bowl, and cream them for 2 to 3 minutes until you get a thick paste.
  3. Add the egg and mix until combined.
  4. Add the dry ingredient mixture, mix until a rough dough comes together.
  5. Transfer the dough between two large sheets of baking paper. Roughly flatten with your hands, then roll with a rolling pin to the desired thickness.
  6. Place on a flat tray and chill in the fridge for at least 2 hours, preferably overnight.
  7. Use your desired cutters to punch out biscuits.  
  8. Preheat your oven to 160 °C.
  9. Bake for 14 to 15 minutes or until the edges start to turn golden brown. 
  10. Place on a wire rack and leave to cool down completely before serving.



Clementine Curd


  • 160g Clementine Juice
  • 120g Panela Colombian Wild Sugar MSK-7104
  • 2g Clementine Essential Oil MSK-8403
  • 100g Salted Butter
  • 2 Eggs Large
  • 4g Citric Acid Granulates MSK-3863
  • Orange Powdered Food Colour MSK-7890, as needed


  1. Add 100g of the clementine juice to a saucepan along with the sugar.
  2. Cook over medium heat, stirring, until the sugar is fully dissolved.
  3. Add salted butter and Clementine Essential Oil, and continue heating until the butter has fully melted.
  4. Pour the mixture into a large jug, add eggs and blend until smooth.
  5. Strain the mixture back into the saucepan.
  6. Stir the mixture over the heat until it thickens (approximately 82°C).
  7. Pour into a bowl placed in an ice bath, add the remaining 60g of clementine juice and whisk.
  8. Adjust the colour with orange powdered food colour as required.
  9. Add citric acid and whisk well.