SPECULOOS

In Belgium, speculoos are traditionally eaten in the run-up to St

Nicholas Day (6 December), but you will find yourself enjoying them all year round, as they are beautifully spiced and delicious dunked in a cup of tea or just on their own.

Ingredients:

● 250g salted butter (or replace with vegan butter – for the best results, use vegan butter that’s close to 80% fat)

● 250g brown cassonade sugar (or light brown muscovado sugar)

● ¾ tsp ground cinnamon

● ¼ tsp ground nutmeg

● ⅛ tsp ground white pepper

● ⅛ tsp ground cloves

● ⅛ tsp ground cardamom

● Pinch of ground anise

● ¼ tsp bicarbonate of soda

● ½ egg (or 2 tbsp aquafaba – chickpea water)

● 350g plain flour (or gluten-free flour plus ½ tsp xanthan gum)

Method:

1. Line a baking sheet with baking paper or a silicone mat and set aside for now. Cream the butter and cassonade sugar in a stand mixer fitted with a balloon whisk attachment until the butter and sugar is soft, fluffy and paler in colour. Scrape the sides and base of the bowl occasionally.

2. Add all the spices, bicarbonate of soda and egg or aquafaba, then mix for a few more seconds until completely combined.

3. Remove the bowl from the stand mixer and add all the flour. Use your hands to rub the butter and sugar mixture into the flour, then combine into a ball.

4. Roll out the dough to just under 3mm thick, then use cutters to cut into desired shapes. Transfer to the lined baking sheet and chill in the fridge for at least 20 minutes.

5. When you are ready to bake, preheat the oven to 180°C/350°F/GAS mark 4.

6. Bake for about 15 minutes. Leave to cool.