Speculoos

Ingredients for 1 servings:

• ½ tsp cinnamon powder
• ½ tsp anise powder
• ¼ tsp cardamom powder
• ¼ tsp clove powder
• ¼ tsp nutmeg, ground
• 1 tsp baking powder
• 25 g almond(s), peeled, ground
• 230 g flour
• n. B. Salt
• 80 g butter
• 140 g brown sugar
• 1 egg(s)
• 1 tbsp milk

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 14 minutes; Total time approx. 2 hours 14 minutes

Spice speculative

First, mix the dry ingredients with all the spices, baking powder, and salt. This ensures that everything is well and evenly distributed throughout the dough. Then move on to the remaining ingredients. Knead the flour mixture with the room-temperature butter, sugar, egg, and milk. Once all the ingredients have come together to form a nice dough, wrap it in cling film and refrigerate it for at least an hour. I also like to refrigerate it overnight; I find that makes the cookies more tender. After that, the dough can either be rolled out to a thickness of 2-3 mm and cut out with cookie cutters, or you can use a classic wooden mold like we did to create the typical speculatius shape. The cookies are then placed on a baking sheet lined with baking paper and baked in a preheated oven at 200°C (top/bottom heat) for 12-14 minutes. After baking, it’s essential that the speculatius cookies cool down thoroughly, as they’re still very fragile when warm. Once cooled, they’ll be crispy and delicious. Just as they should be. Tip: The thinner you roll out the dough, the better. They keep best when stored in an airtight container, such as a cookie tin.