Tools
Ingredients
5 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp ground cardamom
220 g very soft butter
220 g dark brown sugar
310 g flour
1/2 tsp salt
1 tsp baking powder
1 egg
Step by step
This recipe makes 40 cookies.
Mix all the spices in a small bowl to make the speculoos spice mix.
Place the butter and brown sugar in the bowl of the stand mixer fitted with Flex Edge Beater. Mix on speed 2 for 3 minutes.
Add the flour, salt, baking powder and 1 tbsp of the speculoos spice mix. Mix on speed 1 for 2 minutes. Add the egg and mix till smooth dough forms. Wrap the dough in cling film and place in the fridge for 90 minutes.
Roll out the dough on a floured surface. Cut out the cookies using a cookie cutter. Use floured cookie stamps to create a beautiful patterns on the cookies. Place in a 175°C preheated oven and bake for 15 minutes. The cookies will be soft when taken out of the oven but will harden once they cool off.