Speculaas Cookie Sandwiches

These Dutch-inspired spiced cookies are sandwiched together with a rich orange, cinnamon and nutmeg-infused ganache. To create the pattern, all you need is a heavy glass with a cut-glass pattern on the base.

Hands-on time 25min, plus chilling. Cooking time about 18min. Makes about 30 biscuits (15 sandwiches)

125g (4oz) unsalted butter, softened 125g (4oz) light muscovado sugar 2tbsp milk 250g (9oz) plain flour 1tsp baking powder ½tsp bicarbonate of soda 2tsp ground cinnamon 1tsp ground ginger 1tsp mixed spice ¼tsp freshly grated nutmeg ¼tsp ground cloves for the ganache 200ml (⅓ pint) double cream 200g (7oz) dark chocolate, we used Green & Black’s Maya Gold (about 60% cocoa), chopped

Using an electric whisk, cream the butter and sugar together until pale, about 3-4min, then beat in the milk. In a large bowl, mix the flour, baking powder and bicarbonate, spices and ½tsp fine salt. Fold into the creamed butter and sugar mixture in stages until a dough forms. Divide into 2 equal pieces and shape into flattish discs. Wrap each in clingfilm. Chill for at least an hour or up to 2 days.

Remove dough from fridge half an hour before rolling. Preheat oven to 180°C (160°C fan) mark 4. Roll out a disc of dough to the thickness of a £1 coin – about 5mm (¼in). Use a 6cm (2½in) round biscuit cutter to stamp out about 15 rounds from each batch of dough, transferring to a baking sheet lined with baking paper and re-rolling as you go. If you wish, stamp a pattern by dusting the base of a heavy glass lightly in flour, then pressing into each biscuit. Chill for 30min until firm. Repeat with remaining dough.

Bake for 15-18min until firm. Transfer on the baking paper to a wire rack to cool completely.

For the ganache, gently heat the cream until just steaming. Remove from heat and add chocolate. Set aside to melt for a few min, then stir until smooth and glossy. Chill in the fridge for about 1hr, until thick and spreadable. Spread or pipe on to biscuits and sandwich together. Pack into cellophane bags, tie with ribbon and attach labels.

PER SERVING 146cals, 1g protein, 9g fat (6g saturates), 15g carbs (8g total sugars), 1g fibre

GH TIP If you can’t find flavoured chocolate like Maya Gold, use 70% chocolate and stir through the zest of an orange and a pinch of mixed spice.