If you love soft cookie dough and speculoos, these cookie rolls will get you crazy. First off all, isn’t speculoos just one of the best things you can get in a jar? In Holland I used to eat speculoos as a spread on my bread with breakfast or even better, on pancakes. A small warning should be made, once you have a jar of speculoos in your kitchen cabinet, you might find yourself sticking your finger in it once in a while. It’s just way too good, so you kinda always want more. It’s why these cookie rolls are dangerous, but way to delicious not to make them and with all the snow on top they make a perfect Christmas treat!
The secret behind these irresistible speculoos cookie rolls is the active yeast that makes the cookies moist, chewy, and directly melt in your mouth.
Like with most delights eating them is way quicker than preparing them. These speculoos cookie rolls will need some of your patience while preparing them, but it’s worth it. Besides it’s the dough that will do most of the work by itself by resting for 1,5-2 hours. In the meantime you can just relax with a hot cup of tea 😉
Speculoos Cookie Rolls
- Kitchen Aid K45SSEWH
- 3 cups white flour
- 7 grams active yeast
- 1/4 tsp salt
- 4 tbsp vegetable or canola oil
- 1 cup slightly warm water
- speculoos or any other spread you love
- Activate the yeast with a little bit of sugar and some of the slightly warm water we going to use.
- Sift the flour into the mixing bowl. You can knead with your bare hands or use a kitchen aid. Knead slowly and add oil and the yeast. Keep kneading and add the warm water. Add the salt bit by bit and keep kneading until the dough is fully combined. Form the dough into a ball.
- Move the dough to a bowl and put some oil on your hands. Rub the ball and the bowl with your oily hands. Cover the bowl with plastic foil and on top of it a towel. Let it rest for 1,5 – 2 hours.
- Cover a surface with a bit of flour (not too much). Grab the dough and punch it (yes punch it hard, let your anger out) to let the air out. Divide the dough into 4 equal balls. Cover them with a towel and let it rest for an additional 30 minutes.
- Preheat the oven with 220°C. Cover a baking tray with parchment paper. On a floured surface roll the first ball (one at the time) into a thin rectangle about 2 mm thick.
- Spread with a spatula the speculoos (or nutella, or whatever you love) generously.
- Roll the dough into itself.
- Cut the roll into pieces of 2-3 cm thick.
- Line them on the baking tray and leave a small space in between them.
- Bake the cookies in 4-7 minutes in the oven until you see them changing colour and get this little bit of puffiness. Don’t get tempted to bake them too long because they will loose the softness that makes these speculoos cookie rolls irresistible.
- Remove from the oven, garnish with powdered sugar and eat them all
- If you would like to keep them for longer you could put them in a box covered with kitchen paper. But honestly, they don’t taste as good the next day as when they do straight from the oven.
- The cookies will be a great succes for a party, high tea or just whenever you have friends and family visiting. You could wrap the dough speculoos rolls in plastic foil and keep them in the fridge. Wait until the last moment with cutting and baking them, so they will have the perfect soft and fresh taste jus from the oven.