Speculoos from Belgium

Speculoos from Belgium

2 3/4 cups of flour

1 1/4 cups of brown sugar (dark brown or regular)

1 cup (2 sticks) of softened butter

1teaspoon of cinnamon

1 egg

1 teaspoon of a ground mixture of cloves, nutmeg, ginger and anise

5 g of baking powder

5 g of salt


Pour the brown sugar with the cinnamon and the spice mix into a large bowl. Add the softened butter and the egg. Mix to obtain an even dough. Add the sifted flour bit by bit and the salt. Mix well with a spatula or whisk while adding the flour. Add the baking powder. Mix well and let sit in the fridge for 12 hours. Separate the dough into 3 balls. Spread the ball on a work space and use roller to obtain a sheet about 3-4 mm thick. Cut the dough into rectangular pieces 3 to 4 cm long.  Shape as you wish and place onto a greased cookie sheet. 180/200°C 10 minutes in oven will do it!