Dutch spiced kruidnoten

Small, browned rounds with a lightly cracked surface break cleanly, revealing a dry, crumbly centre. Dark brown sugar and speculaas spices bring warm, toasted notes, with butter rounding the finish.

Instructions

1. Heat the oven and line the tray

   Heat the oven to 170°C. Line a baking tray with parchment paper.

2. Combine the dry ingredients

   In a bowl, mix the flour, baking powder, brown sugar, speculaas spices and salt. Break up any clumps of sugar with your fingertips.

3. Rub in the butter and bring the dough together

   Add the cold, diced butter. Rub it in with your fingertips until the mixture resembles fine crumbs. Pour in the milk and knead just until the dough comes together; stop as soon as it is even.

4. Shape and bake the biscuits

   Roll the dough into hazelnut-sized balls and space them slightly apart on the tray. Bake for 15–18 minutes, until well browned. Leave the biscuits on the tray to cool; they will firm as they cool.

Chef's tips

• Keep the butter cold until it goes into the flour; this helps the biscuits stay short and crumbly.
• Stop kneading as soon as the dough holds together. More handling develops gluten and makes the biscuits tougher.
• Leave them on the tray while hot. They are fragile straight from the oven and firm as they cool.

Storage

Once completely cool, store in an airtight tin for up to 2 weeks. Shaped dough freezes for up to 2 months.