Speculoos Cookies

1. 1

   In a medium bowl mix flour, baking soda, salt and spices.

2. 2

   Cream oil and sugar for 5 minutes or until light and fluffy. If necessary, use a fork to better incorporate the sticky sugar lumps. Beat in half the flour mixture and the milk. Add remaining flour and mix to make a light dough (approx. 10 minutes).

3. 3

   Set aside in the fridge for 4 to 5 hours or overnight to allow the spices to permeate the dough and add extra flavor.

4. 4

   Preheat the oven to 200u00b0C/400u00b0F and line a small baking sheet with parchment paper.

5. 5

   Sprinkle the speculoos molds lightly with flour. Insert dough into the molds, press firmly and gently roll over using a rolling pin. Trim excess dough horizontally with a knife. Gently remove dough out of mold with fingertips and onto the baking sheet. This is a slow and delicate process but totally worth it. If you don't have speculoos molds, simply spread the dough and cut it with cookie cutters.

6. 6

   Reduce the oven temperature to 180u00b0C/350aF and bake each batch at a time for 15-20 minutes, depending on the size of the mold you use.

7. 7

   Let the cookies cool on the tray for 10 minutes before eating or storing in an airtight container (cookies will keep for up to 1 week).

* Per serving · 4 servings · Values may vary.

No additional tips available.