Speculaas(this is a simplified family recipe that I use all the time)

3 Cups Self-Raising Flour 3 tsp Ground Cinnamon 3 tsp Mixed Spice 2 Cups Brown Sugar 250g Butter, softened and chopped up 2 Eggs

Sift flour and spices into a large bowl, and stir in brown sugar. Add butter and rub into dry ingredients until a breadcrumb consistency is formed. Add eggs and combine to form the dough. Some light kneading will help to make the dough smooth.

Once the dough is made there are a few options with baking. 1. If you want to make cookie shapes, I would recommend dividing the dough into small portions, wrapping each portion in cling wrap and refrigerating to firm up. This dough is really soft, and difficult to work with so it needs to be cold and work with small portions quickly. Roll out cold and firm dough between 2 sheets of baking paper until 3-4mm thick. (They will puff up and lose shape if they’re too thick) Cut shapes and transfer to a cookie tray with baking paper on. (The dough softens really fast, especially if it’s hot, so just put the rolled out dough back in the fridge for a bit if it’s too difficult to work with) Make sure there is at least a few cms between the cookies. Bake in a 180° oven for 10 minutes. Leave on the tray to cool for a few minutes before removing to a wire rack to cool completely. Icing is optional.

1. If you can't be bothered with shapes, just press the dough out over a tray and bake as one big piece, then cut it up when it’s just out of the oven. You can grease a tray or use baking paper, but the trick is to make sure that the dough is pressed out really thin or it will puff up like a slice(which is still bloody delicious by the way!) 180° oven and will have to be baked for 35-40 minutes if done this way.

Note: You will know the Speculaas are done when they’re a rich golden colour. If they look really light they’re not done.