Recipe kindly provided by Paul Fogarty. Huge thanks to Paul and to all the contributors to our recipe.
This produces a rich, buttery biscuit. If you like them a little more crunchy, leave out the baking powder. I’ve played around with the spices over the years and settled on these quantities as my favourite mix. There are no rules, and you can, of course, use a tablespoon of Steenbergs organinc speculoos spice mix for ease!
This recipe has been adapted by Paul from one found online. I forget where I found the original recipe so am sadly unable to acknowledge its author. That the quantities are in cups suggests it was from an American website.