Spiced Speculoos

Ingredients

• 175 g soft butter
• 125 g whole cane sugar
• 1 egg
• 1 tsp ground cinnamon
• 0.5 tsp lemon zest
• 0.25 tsp ground cardamom
• 0.25 tsp ground cloves
• 1 pinch ground nutmeg
• 1 pinch ground coriander
• 1 pinch ground ginger
• 1 pinch salt
• 250 g spelt flour Type 1050
• 75 g ground almonds (peeled)
• starch for dusting
• 2 tbsp milk (3.5% fat)

Instructions

1. 1.

   Beat butter, sugar and egg until frothy for about 10 minutes. Stir in the cinnamon, cloves and cardamom. Add spices, salt and ground almonds and knead into a smooth dough. Shape into a ball, wrap in cling film and chill for about 1 hour.

2. 2.

   Roll out the dough to about 4 mm thickness on a lightly dusted work surface. Dust with starch and cut squares with a speculoos cutter. Place on a parchment-lined baking sheet.

3. 3.

   Brush the cookies with milk and bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for 10–12 minutes. Remove and cool on a wire rack.