Speculoos biscuit
26
Caramel spiced speculoos-style cookies ; 5 cm round cutter, dough rolled ~5 mm thick.
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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
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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.
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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.
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dessert
biscuit
speculoos
spices
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Easy
Optional oven ~ microwave
No
By hand ~ cutlery
Low
Marked
Medium
Firm when cool
Crumbs and brown sugar