Description
Wintery Dutch spiced cookies, perfect with a cup of tea or coffee, or on a cold winter evening with hot chocolate.
Ingredients
Scale
- 175 g butter
- 250 g brown sugar
- 350 g flour
- 2 tbsp milk
- 1 tsp baking powder
- a pinch of salt
- 15 gram speculaas spices
Instructions
- Cream butter and sugar.
- Add the rest of the ingredients and knead to a smooth dough. Make sure you don’t overwork it, when it is mixed it is ready.
- Flatten into a disk, wrap in cling film and leave to rest in the fridge for at least 1 hour.
- Grease a 20×20 cm square baking tin and preheat the oven to 160C.
- Flatten the dough further until it is the size of the baking tin, place in the tin and bake for 45-60 minutes.
- Leave to cool completely before taking out of the tin.
- Before serving, break the speculaas into chunks.
Notes
If you don’t have speculaas spices you can use mixed spice (UK) or apple/pumkin pie spice (USA) or even something like chai or gluhwein spices. Alternatively you can make speculaas spices yourself by mixing ground spices yourself: 40 g cinnamon, 10 g nutmeg, 5 g coriander, 5 g cloves, 5 g ginger and 5 g cardamom.
- Category: Baking
- Cuisine: Dutch