Speculoos Christmas Decoration Cookies

Speculoos / Biscoff Christmas Tree Decorations Cookies by Sweet2EatBaking.com #christmas #cookies #recipe

Speculoos Christmas Cookies

Yield: 20-30 cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

What could be perfect on your dessert spread this Christmas than homemade traditional Speculoos (Biscoff) Cookies? These spice cookies are a huge hit in Europe, specifically Belgium at Christmas, but are now popular all over the world.


  • 440g plain (all-purpose) flour
  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp nutmeg
  • 2 tsp cloves
  • 2 tsp baking powder
  • 1 tsp salt
  • 200g light brown sugar
  • 200g butter, cold and cubed
  • 2 tbsp milk


  1. Sift the flour, cinnamon, ginger, nutmeg, cloves, baking powder and salt into a large bowl, then add the brown sugar. Pour into the food processor bowl.
  2. Add the cubed butter into the food processor and process until clumps just start forming together. It may seem at first that it won't clump and seem like breadcrumbs, but keep going as the moisture from the butter and brown sugar will start the beginning of a crumbly dough.
  3. Once the clumps start forming, quickly add the milk and continue to process until a dough forms.
  4. Remove the dough from the food processor and kneed if necessary to a smooth dough. Using two pieces of parchment paper roll our the dough between the parchment paper until around 3mm thickness. If you want to imprint your cookies, you can do that at this point as the final roll on the dough itself. Chill the dough in the fridge for at least 30 minutes, or preferably overnight for maximum flavour.
  5. Once chilled, remove the dough from the fridge and preheat the oven to 180°C/350°F/gas mark 4, Line 3-4 baking trays with parchment or a silicone baking mat.
  6. Carefully remove the parchment paper from the top. Using cookie cutters, cut out your shapes and transfer onto the prepared baking trays with at least 2-3cm gap between cookies. I put all bigger cookies on to one tray, and group smaller cookies on a different baking tray as the smaller cookies bake faster.
  7. If making Christmas tree decorations, use a straw or a piping tip to use out little holes to hang.
  8. Bake for 15-18 minutes, or until golden brown and firm to the touch (bearing in mind small cookies require less baking time).
  9. Cool in the tray for 5 minutes before trasferring to a wire rack to cool completely.
  10. Decorate with royal icing if required, or attach to the Christmas tree with ribbon or baking twine.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies Recipe

Pumpkin Whoopie Pies Recipe

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Prep Time: 25 mins

Cook Time: 10-13 mins

Yield: 8-10 whoopie pies

Decedent pumpkin whoopie pies spiced with ginger and cinnamon accompanied with a divine marshmallow fluff cream cheese buttercream frosting. Heaven!



  • 120ml (4floz) sunflower oil
  • 200g (7oz) light brown sugar
  • ½ tsp vanilla extract
  • 1 large egg
  • 100ml (3½fl oz) pumpkin puree
  • 250g (9oz) plain (all-purpose) flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger


  • 85g (3oz) unsalted butter, softened
  • 150g (5½oz) icing (powdered/confectioners’) sugar, plus extra for dusting
  • 80g (3oz) full fat cream cheese
  • 100g (3½oz) marshmallow fluff



  1. Preheat the oven to 170℃/325℉/Gas Mark 3 and line 2 baking trays with parchment paper. Or alternatively, spray 2 whoopie pie tins with non stick cooking spray.
  2. Mix together the sunflower oil, sugar and vanilla until combined and light in colour. Tip in the egg and pumpkin puree and mix until all the ingredients are incorporated.
  3. Sift together the remaining ingredients and add these to the liquid mixture in two batches, mixing together thoroughly on medium speed until an even batter forms.
  4. Spoon the batter on to the prepared trays in 16-20 mounds, each 3-5cm (1¼-2in) in diameter and 2-3cm (¾-1¼in) apart to allow for spreading during baking. Alternatively, spoon mixture into prepared whoopie pie pans.
  5. Bake for 10-13 minutes or until they are a golden colour and sponge bounces back when touched. Allow to cool completely before filling.


  1. Mix together the butter and icing (powdered/confectioners’) sugar on a low speed until smooth. Add the cream cheese and marshmallow fluff and mix on medium-high speed until light and fluffy. Place in the fridge for 30-40 minutes to set slightly.
  2. To assemble the whoopie pies, take one sponge and spread roughly 1 tbsp of the filling on the flat side, adding a little more if needed/desired. Then sandwich together with another sponge. Repeat with the remaining whoopie pies. Dust the whoopie pies with icing (powdered/confectioner’s) sugar to serve.

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Spiced Apple and Mixed Fruit Crumble Bars

Spiced Apple & Mixed Fruit Crumble Bars Recipe

Spiced Apple & Mixed Fruit Crumble Bars Recipe

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Prep Time: 30 mins

Cook Time: 30-40 mins

Yield: 12 bars

Autumn comfort food at its best! Thinly sliced apples spiced with cinnamon, nutmeg and ginger, topped with dried mixed fruit sandwiched between two coat crumble slices.


  • 200g (7oz) plain (all-purpose) flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 200g (7oz) unsalted butter, softened
  • 250g (9oz) light brown sugar
  • 120g (4oz) rolled oats
  • 300g (10½oz) apples
  • 4 tbsp cornflour (cornstarch)
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 175g (6oz) mixed fruits (or substitute with whatever fruit you like. e.g. apple and cranberries would be awesome too!)


  1. Preheat the oven to 170℃/325℉/Gas Mark 3, and line a 22 x 31cm (9 x 12½in) tray with baking parchment.
  2. Sift the flour, baking powder and salt into a large bowl, add the butter and rub together until the consistency of breadcrumbs, then stir in the sugar and rolled oats. If you prefer, you can mix together the dry ingredients with the butter in a stand mixer with the paddle attachment, then stir in the sugar and oats by hand. After mixing, press half the mixture into the prepared tray, set aside.
  3. Peel and core the apples, then cut into thin slices and mix together with the cornflour (cornstarch) and ground spices. Place the spice-coated apple slices in lines on the top of the oat mixture in the base of the tray, then sprinkle over the mixed fruit. Spoon the remaining mix over the apples and mixed fruits and press down gently.
  4. Place in the oven and bake for 30-40 minutes or until the mixture is golden brown. Allow to cool completely in the baking tray before cutting into slices to serve.


As an optional extra, I decided to sprinkle some cinnamon sugar on the top oat mixture layer before placing in the oven to give that extra cinnamon kick.

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Adapted from Cake Days book

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins Recipe

Pumpkin Streusel Muffins Recipe

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Prep Time: 20 mins

Cook Time: 16-18 mins

Yield: 12 muffins

Deliciously moist and decadent, these pumpkin streusel muffins are spiced with cinnamon, ginger and nutmeg. Perfect for a fall breakfast or sweet treat on a cold autumn day.



  • 2 cups plain (all-purpose) flour
  • 1 cup sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 1 (15oz) can of pumpkin puree
  • ½ cup/1 stick (113g) unsalted butter, melted
  • 2 large eggs
  • 2 tsp vanilla extract


  • ¼ cup plain (all-purpose) flour
  • ¼ cup brown sugar
  • 2 tsp cinnamon
  • 2 tbsp (30g) unsalted butter, cubed


  • ½ cup icing (confectioners’) sugar
  • 1 tbsp (15g) unsalted butter, melted
  • 1-2 tbsp milk


  1. Preheat the oven to 180℃/350℉/Gas Mark 4. Line a muffin tin with 12 paper cases.
  2. To make the streusel topping, combine flour, sugar and cinnamon into a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, baking powder, bicarbonate of soda (baking soda) and salt.
  4. In another bowl, whisk together the pumpkin puree, butter, eggs and vanilla.
  5. Pour mixture over the dry ingredients and stir using a rubber spatula until just moist.
  6. Scoop the batter evenly into the muffin tray. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  7. Bake for 16-18 minutes, or until a tester inserted into the centre comes out clean.
  8. To make the glaze (optional), combine the icing (confectioners’) sugar, butter and milk. Whisk until smooth.

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{Guest Post} Mango Ginger and Coriander Cheesecake

Mango, Ginger and Coriander Cheesecake Recipe - Asian Fusion

Mango, Ginger and Coriander Cheesecake Recipe

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Prep Time: 40 mins

Yield: serves 12

This Mango, Ginger and Coriander cheesecake is an east meets west Asian fusion recipe with refreshing and light fruit and spices. A perfect dessert for a warm summers day and great after a good curry!



  • 200g gingersnap biscuits (about 25 biscuits)
  • 2 tsp dried coriander
  • 90g unsalted butter


  • 500g full fat cream cheese
  • 300ml double cream
  • 100g sugar
  • 1 tbsp icing sugar
  • 2 tbsp chopped stem ginger (1 ball from the jar)
  • 1 tbsp syrup from the stem ginger jar
  • Leaves from a 30g bunch fresh coriander (take time to separate from stalks)
  • 1 mango
  • 1 tbsp gelatin


  • 1 mango
  • 1 tbsp gelatin
  • Juice of 1 lime


  1. First make the base. Start by turning the biscuits into fine crumbs, either using a food processor or by putting them in a plastic bag and crushing them with a rolling pin. Add the dry coriander. Melt the butter and add to the biscuit mixture. Combine well and then tip it into a 9” spring-form cake tin. Using the back of a spoon, press the mixture down to form an evenly packed base. Put in the fridge to set. Then make the filling. In a blender puree the flesh of 2 mangos. Put half in the fridge for later – you’ll use this for your topping.
  2. Dissolve the gelatin in about a third of a mug of warm water and leave to cool.
    Very finely chop the ginger and fresh coriander and set aside.
    In a large mixing bowl, combine the cream cheese, sugar and icing sugar using a spoon to mix vigorously. Then stir in the mango puree and gelatin.
  3. In a separate bowl whip the cream until soft peaks form. Stir this in gently to the cream cheese mixture. Gently fold in the ginger and fresh coriander until evenly mixed in.
    Pour the mixture into the tin on top of the biscuit base and transfer to the fridge. Allow to chill for at least 2 hours before adding the topping.
  4. For the topping add the juice of one lime the remaining mango puree. Dissolve 1 tsp gelatin in about 3 tbsp warm water and add to the mango mixture, stirring well. Pour the topping over the top spread it out evenly using a spoon.
  5. Return the cake to the fridge. Leave it to chill for at least another 3 hours – but ideally overnight.
    Carefully remove from the tin and transfer to a plate or cake stand.
    Serve to round of a delicious Asian feast!