Speculoos

Method

1. Take the butter out of the fridge 30 minutes ahead so it is soft enough to dent with a finger. Beat the butter and brown sugar with a wooden spoon or hand mixer for 2 min, until well combined and slightly paler. Squash any lumps of sugar as you go.

   Add in this stepUnsalted butter, softened 60 gDark brown sugar (Belgian cassonade brune if you can find it) 80 g

2. Stir the milk into the butter mixture. In another bowl, mix the flour, baking powder, salt and all the spices well so the spices are evenly spread. Add to the butter and work together with your hands just until a smooth, firm dough forms; stop as soon as no dry flour is left, or the biscuits will be tough.

   Add in this stepMilk 15 mlPlain flour 120 gBaking powder ½ tspSalt 1 pinchGround cinnamon 1½ tspGround ginger ½ tspGround nutmeg 1 pinchGround cloves 1 pinchGround cardamom 1 pinch

3. Flatten the dough into a 2 cm-thick block, wrap it and chill for at least 2 h. Cold dough rolls thin without sticking, and the rest lets the spice flavour develop; overnight is even better.

4. Preheat the oven to 180 °C and line baking trays with baking paper. Roll the dough between two sheets of baking paper to 3 mm thick. Cut into 4 × 6 cm rectangles with a knife (or use cookie cutters or a speculoos mould) and lift them onto the trays 2 cm apart. Press a few almond flakes onto each, if using. Re-roll the scraps once.

   Add in this stepFlaked almonds (optional) 10 g

   oven

5. You will have 1 tray(s). Bake one tray at a time on the middle shelf for 12 min, until the biscuits are a shade darker and the edges are just firm. They are still soft when hot; don't wait until they feel crisp in the oven, or they will burn.

6. Leave the biscuits on the tray for 10 min to firm up, then move them to a rack to cool completely. They turn crisp as they cool. Store in an airtight tin for up to 2 weeks.