Spiced Butter Speculaas for the Holidays

Spiced butter speculaas with cinnamon, clove and cardamom that keep well for making ahead. The dough stays in the fridge for up to two days, and the cookies stay fresh in a tin for several weeks.

By yumbelo · 6 servings · 90 minutes

Ingredients

• 250 g Wheat flour (Type 405)
• 125 g cold butter, diced
• 100 g brown sugar
• 60 ml milk
• 2 tsp speculaas spice mix
• 1 pinch salt
• flour for rolling out

Method

1. Rub the flour, butter, brown sugar, speculaas spice and salt quickly into crumbs in a bowl using your hands.
2. Add the milk and knead everything into a smooth dough. Wrap the dough in cling film and let it rest in the fridge for at least one hour.
3. Preheat the oven to 175 °C top and bottom heat and line a baking tray with baking paper.
4. Roll out the dough on a little flour to about 4 mm thick and cut out shapes of your choice with cookie cutters.
5. Place the cookies on the tray and bake for about 10 to 12 minutes, until they are lightly browned at the edges.
6. Let the cookies cool completely on the tray, then store them airtight in a tin.