- 227g unsalted butter, softened
- 2 teaspoons vanilla
- 1 cup white sugar
- 1¼ cups dark brown sugar
- 2 large eggs
- 3½ cups flour
- 2 teaspoons baking soda
- 2½ tablespoons speculaas spice
- 1 teaspoon salt
Cream butter, vanilla, and both kinds of sugar until light and fluffy.
Add the eggs one at a time beating until each is well combined.
Sift in the dry ingredients and slowly fold into the butter cream mix gently until the dough pulls from the side of the bowl. Do not overwork the mix.
Divide the dough into two portions. Wrap each half in plastic wrap and refrigerate for several hours or overnight. The dough can last in the fridge for several days.
Roll out dough to 5-6mm thickness and cut with cookie cutters. Bake at 180°C for 10-12 minutes.
- 8 parts cinnamon
- 2 parts nutmeg
- 2 parts ground cloves
- 1 part white pepper
- 1 part ground ginger
- 1 part cardamom
This combination of spices can be found in recipes dating back to the fifteenth century.