Speculaas Cookies
These beautiful spiced Dutch biscuits are perfect with a cup of tea. To ensure that they cook evenly, make them a similar size and thickness.
Annabel Langbein Media
- Prep time:
- 20 mins + chilling
- Cook time:
- 15-20 mins
- Makes:
- About 25-30 cookies
- 225g butter, at room temperature
- ¾ cup soft brown sugar
- 2 tbsp milk
- 1 cup flour
- 1 cup self-raising flour
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground ginger
- a pinch of salt
Preheat oven to 160°C fanbake and line 2 oven trays with baking paper.
Beat butter and sugar until light and fluffy, beat in milk, then sift in dry ingredients and mix to form a crumbly dough. Form into a ball, flatten, wrap in baking paper and chill for 1 hour.
Place dough on a sheet of baking paper, lay another sheet of baking paper on top and roll out thinly. Cut into desired shapes, transfer to prepared oven trays and bake until lightly golden (15-20 minutes). If your oven cooks unevenly you may need to turn the trays around halfway through the cooking time to ensure even cooking. Allow biscuits to cool on the tray for 10 minutes before transferring to a cooling rack. Once fully cooled, store in an airtight container for up to two weeks.
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