Dutch spiced Sinterklaas cookies
Ingredients
- 250 gWheat flour
- 125 gBrown sugar
- 100 gUnsalted butter (softened)
- 12 gSpeculoos spice mix
- 30 mlMilk
- 1 pinchSalt
Method
Small, round cookies emerge golden at the edges and firm as they cool. Brown sugar gives the dough its deep colour, while speculaas spices bring cinnamon and warm, toasted notes to each bite.
- 1
Preheat the oven to 175°C. Line a baking tray with parchment paper.
- 2
In a bowl, combine the self-raising flour, brown sugar, speculaas spices and salt. Mix until the spices are evenly distributed, with no clumps.
- 3
Add the softened butter and milk. Work the mixture with your fingertips, then bring it together until the dough is even and no dry flour remains.
- 4
Pinch off small pieces and roll them into marble-sized balls. Set them apart on the lined tray, then press each one down lightly.
- 5
Bake for 15–20 minutes, until the edges are golden. Leave the cookies on the tray to cool without moving them; they will still be soft from the oven and firm up as they cool.
Frequently asked questions
How do you get this dish right?
- The butter should yield to a fingertip but must not be melted; melted butter makes the dough greasy and harder to shape.
- Keep the dough balls a consistent size so the smaller ones do not brown before the larger ones are baked through.
- Leave the cookies on the tray while hot. Their structure sets as they cool.
How long does this dish keep?
Once completely cool, store in an airtight tin for up to 2 weeks. Freeze for up to 2 months.
