Overnight Speculoos with Fresh-Ground Spices

Method

1. Crack the cardamom pods and keep only the black seeds. Toast the seeds, cloves and coriander in a dry pan on medium-low heat for 2 min, shaking, until they smell strongly fragrant; don't let them smoke. Cool for a minute, then grind finely in a mortar or spice grinder and mix with the cinnamon, ginger, nutmeg and white pepper. Freshly ground spices are what make this version stand out.

   Add in this stepWhole cloves 2Green cardamom pods 2Coriander seeds ½ tspGround cinnamon (fresh, fragrant) 2 tspGround ginger ½ tspFreshly grated nutmeg 1 pinchGround white pepper 1 pinch

   medium-low heat

2. Beat the soft butter, brown sugar, salt and your spice mix for 3 min, until creamy and the sugar is evenly moist. Beat in the milk.

   Add in this stepUnsalted butter, softened 70 gDark brown sugar or dark muscovado 90 gFlaky sea salt 1 pinchWhole milk 15 ml

3. Sift the flour with the bicarbonate of soda, add to the bowl and knead briefly into a smooth, firm dough. Press it into a flat block, wrap tightly and refrigerate for 12 h (overnight). The long rest hydrates the flour and lets the spices bloom, giving deeper flavour and a finer snap.

   Add in this stepPlain flour 130 gBicarbonate of soda (baking soda) ¼ tsp

4. Preheat the oven to 170 °C. Scatter the almonds over a sheet of baking paper, place the cold dough on top, cover with a second sheet and roll it 3 mm thick, so the almonds press into the underside. Cut into 5 × 7 cm rectangles, or press with a floured speculoos mould and trim. Lay them on lined trays 2 cm apart, almond side down, and chill for 15 minutes so the edges stay sharp.

   Add in this stepFlaked almonds 15 g

   oven

5. You will have 1 tray(s). Bake one tray at a time on the middle shelf for 15 min, turning the tray halfway, until the biscuits are an even deep amber and the edges are firm. The lower temperature caramelises the sugar right through without burning the edges.

6. Cool on the tray for 5 minutes, then on a rack until completely cold and crisp. Store in an airtight tin; the flavour gets even better after a day.