Description
Delicious, bite-sized spicy cookies that are eaten for Sinterklaas in the Netherlands.
Ingredients
Scale
- 100 g soft butter
- 125 g brown sugar
- 2 tsp speculaas spices
- pinch of salt
- 250 gram self-raising flour
- 2–4 tbsp milk
Instructions
- Cream butter, sugar, spices and salt together.
- Add the self-raising flour, mix well.
- Add milk a tsp at a time, mixing after each bit. When a smooth dough has formed, enough milk is added.
- Form the dough into a disk, wrap in cling film and leave to rest for at least one hour in the fridge.
- Roll small balls of the dough (diameter 1 cm), place on a lined baking tray (you need 2 for this amount of dough) about 2-3 cm apart (they will spread quite a bit).
- Bake for 15 minutes at 160C or until brown and crisp.
Notes
You can use both light and dark brown sugar. I used light, so my pepernoten are a bit lighter, with dark brown sugar they will be a bit darker.
You can use a mixer to make the dough, but I prefer to do it by hand because the risk of overmixing is much higher when using a mixer.
The pepernoten on my picture are actually about 4 times bigger than the ones you get in the shop. I like them a bit bigger because they stay soft in the middle, instead of being completely crisp. Also, it saves a lot of time because there are less balls to roll. If you want them to be my size, make balls of 2 cm diameter instead of 1 cm.
- Prep Time: 2 hours
- Cook Time: 15 mins