The speculaas biscuits were made with Dutch flour from Zeeland – a soft flour, low in gluten to give the best crisp results.
Makes 12
Takes 18-20 minutes to make, plus cooling
1. Beat the sugar and butter together until fluffy. Stir in the egg and salt.
To make the 'speculaaskruiden', the Dutch spice mix, mix 20g ground cinnamon, 10g ground nutmeg, 5g ground cloves, a pinch of cardamom powder and a pinch of ginger powder
2. Sift the spices and baking powder into the flour, then gradually stir this into the creamed butter to form a dough. Take care not to overwork it. Roll the dough into a ball, wrap it in clingfilm and leave overnight in the fridge to develop the flavour.
3. Next day, bring the dough to room temperature. Knead the dough a little, not for too long. Then roll it out and cut into biscuit shapes – traditionally windmills or Sinterklaas. The classic way of form the biscuits was to shape them in carved wooden moulds – but any cookie cutter works well, and they look good topped with almonds.
4. Preheat the oven to 170C. Once the biscuits go in, reduce the temperature to 140C and bake for 18-20 minutes until golden.
Reproduced with permission by Wim van Gerwen, Bakker Meelmuts (www.meelmuts.nl)
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