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+Speculoos biscuit
+26
+Caramel spiced speculoos-style cookies ; 5 cm round cutter, dough rolled ~5 mm thick.
+---
+Wheat flour|290|g
+Baking soda|5|g
+Nutmeg|0.5|tsp
+Cloves|0.5|tsp|ground
+Salt|0.5|tsp
+
+Unsalted butter|110|g|softened
+Dark brown sugar|160|g
+Egg|1|pcs
+---
+In a bowl, mix the flour, baking soda, nutmeg, cloves and salt.
+In another bowl, cream the butter with the brown sugar until light.
+Add the egg and mix until homogenous.
+Add the dry mixture and incorporate without overmixing.
+Shape into two discs by hand.
+Cover and refrigerate 1 h.
+
+Preheat the oven to 180 °C.
+
+Lightly flour the work surface. Roll the dough out to ~5 mm thick.
+Cut discs with a ~5 cm round cutter.
+Arrange the cookies on a parchment-lined baking sheet.
+Bake ~15 min at 180 °C.
+Cool completely on a wire rack.
+---
+Flour weight is an estimate for this butter–sugar–egg ratio; adjust by up to ~15 g if the dough sticks or cracks when rolling.
+The exact yield depends on thickness and scraps.
+Store several days in an airtight container at room temperature.
+---
+dessert
+biscuit
+speculoos
+spices
+---
+Easy
+Optional oven ~ microwave
+No
+By hand ~ cutlery
+Low
+Marked
+Medium
+Firm when cool
+Crumbs and brown sugar