1. Beat the soft butter with the brown sugar until fluffy, then add the egg and milk.
2. Sift the flour with the spices, baking soda and a pinch of salt and knead with the butter mixture into a smooth dough.
3. Wrap in cling film and chill for at least 2 hours (ideally overnight) so the flavours develop.
4. Roll the dough 3 mm thick on a floured surface; press it into a floured Spekulatius mould if you have one, or cut out shapes and sprinkle the tops with flaked almonds.
5. Place on a lined tray and bake in an oven preheated to 180 °C for 10-12 minutes until golden.
6. Let cool completely on a rack; they stay crisp for weeks in a tin.
Tip: Thin dough and the mould make them pretty and crunchy - if they stay soft, bake them for another 1-2 minutes.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.