These cookies can be cut into any desired shape making them an ideal addition to your Christmas cookie repertoire. They are crisp and buttery, and packed full of spice.
Speculoos Spice Blend
1 tbsp ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1/4 tsp ground caradamom
1/4 tsp white pepper
1 1/2 cups (185 g) Flourist Sifted Spelt Flour
1/4 tsp salt
1/2 tsp baking powder
1 tbsp spice blend
1/2 cup (115 g) butter
1/2 cup (110 g) brown sugar
1/2 cup (100 g) granulated sugar
Combine spices in a bowl and whisk to combine. Combine dry ingredients (flour through to spice blend) in a separate bowl and whisk to combine. Using a stand mixer or hand-held mixer, beat butter and sugars until incorporated before adding the egg and mixing well to combine. Add dry ingredients and mix until fully incorporated. Compress into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Roll dough to a 1/4" thickness and cut into desired shapes. Bake for about 8-12 minutes, depending on the size of your cookies. The edges should be just browned slightly.