Speculoos cookies

• plain flour↗270g g

  plus a little for dusting

• caster sugar↗150g g
• baking powder↗pinch pinch
• speculoos spice↗2 tsp tsp

  (a mixture of cinnamon, cloves, coriander, ginger, cardamom and nutmeg), available online

• milk↗100ml ml
• butter↗100g g

  at room temperature

• flaked almonds↗200g g

Step-by-step instructions

1. 1

   Mix the flour, sugar, a pinch of salt, the baking powder and spice in a bowl. Add 50ml of milk and the butter. Knead quickly into a smooth dough, then wrap in foil and chill for 1 hour.

2. 2

   Heat the oven to 200C/fan 180C/gas 6. Line 2-3 baking sheets with baking parchment. Sprinkle the baking parchment with the flaked almonds. Roll the dough out on a lightly floured worksurface to about 3mm thick. Cut into rectangles (about 4cm x 6cm). Put these on the trays and press them down lightly on the almonds. Brush the biscuits with the remaining milk and bake for 8 minutes, keeping an eye on them to make sure they don’t get too brown at the edges. Allow to cool.

3. 3

   Trim any almonds sticking out of the edges of the speculoos to neaten them. Store in an airtight container.