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Speculoos (Dutch: [speːkyˈloːs] ^ⓘ;^[1] French: spéculoos [spekylos]; German: Spekulatius [ʃpekuˈlaːtsi̯ʊs] ^ⓘ or Karamellgebäck [kaʁaˈmɛlɡəˌbɛk]), known as speculaas in the Netherlands (Dutch: [speːkyˈlaːs] ^ⓘ or biscoff (/ˈbɪs.kɒf/ BISS-koff) internationally, is a biscuit, with origins in the Low Countries (Belgium and the Netherlands),^[2] baked with speculaas spices, which is a mix of cinnamon, and other spices such as: nutmeg, clove, ginger, cardamom and black pepper — the actual spice mix varies by region and manufacturer.^[3][4] They are usually flat, crisp and moulded to carry certain traditional images. Historically it was popular to eat speculoos around the feast of Saint Nicholas (Dutch: Sinterklaas). The oldest sources on speculoos also mention weddings and fairs. However, it has become normal to eat speculoos all year round, especially with coffee or tea, or with ice cream. Speculaas stuffed with almond paste (Dutch: gevulde speculaas) and the thicker speculoos chunks (Dutch: speculaasbrokken) remain a Christmas specialty in the Low Countries.

Apart from Belgium and the Netherlands, it is also well known in adjacent areas in Luxembourg, northern France, and in the west of Germany (Westphalia and the Rhineland).^[5][6] It gained popularity in the former Yugoslav countries, where it is manufactured by the Croatian food company Koestlin. The cookie can also be found in Indonesia and is usually served there at Christmas or on other special occasions.^[7] The biscuits have become internationally popular. By the 2020s, in Flanders, the speculoos name is sometimes used in place of the traditional speculaas name.^[8]

The Dutch name speculaas evolved from the older form speculatie (speculation), used to mean “desire” or “pleasure”. Originally, speculatie described fine baked goods, appealing to sophisticated tastes. Over time, this term developed dialectal variations like speculacie and speculasie, in which later the ie-suffix was erroneously interpreted as diminutives—eventually resulting in the non-diminutive form known today as speculaas.^[9][10] In Belgium, a variant called speculoos arose, especially in French-speaking regions. Speculoos, thought to derive from a Brabantian dialect pronunciation, omits the traditional spices in favour of caramelized sugar for flavour. Another theory for the name is that, because it omits the traditional spices due to less wide availability and higher prices in Belgium compared to the Netherlands, the -laas was changed to -loos which means without. It became internationally popular, especially with the introduction of speculoos cookie butter.

Speculoos is generally considered to have originated in the 17th century in Flanders, then part of the Spanish Netherlands.^[11] Its exact origins are not precisely established, but it is often linked to the Dutch speculaas. The use of spices such as cinnamon, nutmeg and cloves, imported from Asia by Dutch traders from the 17th century onwards, is often cited in support of this origin. The use of cassonade [fr; nl] has also been linked to techniques developed by Dutch colonists in the Antilles, documented from 1654.^[12]

Food historian Pierre Leclercq has suggested a possible connection with the Italian mustacciuoli, a spiced biscuit that may have influenced similar preparations. A related recipe appears in 1604 in L’Ouverture de cuisine by Lancelot de Casteau, indicating the presence of spiced biscuit recipes in the region in the early 17th century.^[12][13]

Maison Dandoy, founded in 1829 in Brussels and established near the Grand-Place in 1858,^[12][14] is among the oldest still-operating producers of speculoos.^[12][15] The company continues to produce the biscuit using traditional wooden moulds, especially during festive periods.^[12]

From the early 20th century onwards, industrial production contributed to the wider distribution of speculoos. This development was particularly significant in Flanders, where companies such as Lotus Bakeries, Vermeiren Princeps and Delacre [fr; nl] expanded production. Industrialisation contributed to its widespread international popularity, while also altering its composition, shape, and texture. Increased sugar content and the use of vegetable oils resulted in a softer biscuit. At the same time, patterns of consumption changed: the large speculoos traditionally shared within families was gradually replaced by smaller, individually wrapped biscuits commonly served with coffee in restaurants and cafés.^[12]

In the 21st century, changing dietary habits, a growing preference for healthier food (including reduced sugar and fat), and a demand for innovation have led artisans to develop variations on the traditional biscuit, such as gluten-free, whole grain, and flavoured varieties. At the same time, speculoos has remained a popular confection and has increasingly been incorporated into gastronomy, where it is used to enhance a range of culinary preparations.^[12]

In 2020, the Lotus Bakeries group announced that it would rename its best-known product “Biscoff” from 2021 onwards, aligning it with the branding already used outside Belgium, France, and the Netherlands. The decision generated significant public debate within Belgium^[12][16][17] and contributed to speculoos being added do the Inventory of Intangible Cultural Heritage in Brussels^[18] on 4 December 2020.^[12] Reactions reported in the media reflected concerns about preserving the traditional name, with figures such as Capiau and Brabanders expressing regret over the change and emphasising the importance of retaining the term “speculoos.”^[18]

Workers in the Low Countries traditionally made a sandwich in the morning with butter and speculoos or speculaas biscuits. This took on a spread-like consistency by lunchtime.^[19] In 2008, two competitors entered a contest on the Belgian television show, The Inventors (de Bedenkers), with a spread made from speculoos cookies^[19][20]—Els Scheppers, who reached the semi-finals, and the team of chef Danny De Mayer and Dirk De Smet, who were not selected as finalists. Spreads made from crushed speculoos biscuits went into production by three separate companies and became popular.^{[citation needed]}

By 2007, several Belgian companies began marketing a speculoos paste, now available worldwide under various brands and names: as Speculla, Cookie Butter, and Biscoff Spread. As a form of spreadable speculoos biscuits, the flavour is caramelized and gingerbread-like, with a colour similar to peanut butter^[21] and a consistency ranging from creamy to granular or crunchy. The spread consists of 60% crushed speculoos biscuits and vegetable oils.^[21][19] In the United States the grocery chain Trader Joe’s sells its own brand of cookie butter and cookie butter ice cream.^[21]

• Cookie butter – Food paste made from speculoos cookie crumb
• Ginger snap – Biscuit with ginger flavor
• Kruidnoten – Dutch sweets
• Springerle – German biscuit

• Media related to Speculoos at Wikimedia Commons