SPECULAAS

Ingredients

200g unsalted butter, softened 400g dark brown sugar 1 egg 125g ground almonds 2 Tbsp cocoa powder 2 tsp ground cinnamon ½ tsp ground ginger

½ tsp ground nutmeg ½ tsp ground cardamom ½ tsp ground cloves ½ tsp salt 1 lemon, zested 100ml milk 750g plain flour

Instructions

Preheat oven to 180°C.

Combine the butter and sugar in the bowl of an electric mixer and beat high speed for 3 minutes, until light and creamy.

Add the egg and beat until smooth.

Fold in the almonds, cocoa, spices, salt and zest, then beat in the milk.

Fold in the flour, beat until a smooth dough forms.

Refrigerate for 2 hours, until firm.

Press amounts of dough into well-floured speculaas moulds and flatten.

Trim off the excess using a sharp knife, then un-mould onto lined oven trays.

Bake for 20 minutes, until golden and crisp.

Cool on wire racks before serving.

Makes 36 (depending on size)
Preparation time: 45 minutes + 2 hours chilling
Cooking time: 20 minutes