Ingredients

200g

organic self-raising flour

100g

light brown caster sugar

100g

softened butter

2-3 tbsp

full milk

3tsp

organic Speculoos spices

1/2 tsp

baking powder

Zest of half an orange

For the top:

egg white, beaten

3 tsp

light brown caster sugar

2 tbsp

flaked almonds

One of my favourite Christmas cookies are spekulatius biscuits, they are also known as speculaas or speculoos. I remember we always used to get a special parcel from Lebkuchen Schmidt in Nürmberg from my Granny. In amongst all the beautiful tins and lebkuchen would be a few packs of their spekulatius cookies. I loved their different shapes.

They are remarkably simple to make and the spice mix brings on those classic clove heavy aromas of the festive season.

Method

Preheat the oven to 180C/ 350F. Grease a baking tray.
Mix together all the ingredients in a mixer or blender until thoroughly mixed together. Shape the dough into a ball and cover the dough ball with clingfilm and set aside for 1 hour in a cool place.
Flour a work surface and press the dough into an even, flat layer. Using a cutter, cut shapes from the dough and place on the greased baking tray.
Brush with the egg white, then sprinkle with light brown caster sugar and flaked almonds on top of each speculaas biscuit.
Bake for 14-18 minutes and the biscuits are turning a slightly darker shade of brown. Remove from the baking sheet and allow to cool on a cooling rack.