Speculaas – spiced cookies
- 100g butter
- 250g soft brown sugar
- 1 egg
- 250g plain flour
- 1 level tbsp cornflour
- 1/2 level tsp baking powder
- 2 level tsp cinnamon
- 1 1/2 level tsp ground ginger
- 1/4 level tsp ground nutmeg
- 1/4 level tsp ground cloves
- 1/4 level tsp ground allspice
- Whole and flaked almonds,to decorate (optional)
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 3 baking trays with baking paper. Beat the butter and sugar together until creamy. Beat in the egg.
Sift together the flour, cornflour, baking powder, cinnamon, ginger, nutmeg, cloves and allspice, plus a pinch of salt. Add the butter mixture and stir to form a firm dough. Shape into a large, flat cake shape and wrap in cling film. Chill for 20 minutes.
Roll out the dough between 2 sheets of cling film to around 2-3mm thick. Cut into Christmas shapes or rounds (we’ve used Christmas tree and star cutters). Transfer to the baking trays using a fish slice or spatula, making sure you leave a gap between each shape. Decorate the tops with almonds, if using.
Bake for about 12 minutes until tinged golden brown. Leave on the trays for 10 minutes, then carefully transfer to a wire rack to cool completely.