Speculoos

Speculoos emerged in the Low Countries during the Middle Ages when spice trade routes brought cinnamon, nutmeg, and cloves to Belgian and Dutch markets. Originally baked for Sinterklaas celebrations on December 5th, the biscuits carried moulded images of Saint Nicholas and seasonal symbols. Maison Dandoy, founded in Brussels in 1829, continues traditional production using wooden moulds and real butter, now making around 100 tonnes annually. Industrialisation transformed consumption patterns—smaller, individually wrapped biscuits replaced family-sized originals, and these spiced cookies became the standard accompaniments at Belgian cafés. By the 21st century, speculoos had transcended its seasonal origins to become a year-round flavour beloved worldwide, eventually renamed 'Biscoff' by Lotus Bakeries for international markets.