Quote:

Speculaas or speculoos (Dutch: Speculaas Dutch pronunciation: [speːkyˈlaːs], Flemish: speculoos, French: spéculoos French pronunciation: ​[spekylos], German: Spekulatius) is a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas' day in the Netherlands (5 December), Belgium (6 December),[1] and around Christmas in Germany. Speculaas are thin, very crunchy, caramelized, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat.

---

(how cool does that sound? Speculacious!)

110 g butter, cool from the fridge
220 g brown sugar, maple sugar, or another caramel-like crystal form sugar (no liquid replacements like maple syrup)
220 g flour
a knife's tip of salt.
a spoonful of cinnamon* (*=powdered)
a teaspoon of ginger*
a dash of nutmeg*
a dash of coriander seed*
a dash of clove*
a dash of white pepper*
1 teaspoon baking soda
1 egg

Instructions:

Mix all the ingredients except for the butter and the egg (so everything in powder or crystal form)

Roughly mix in the butter with a fork

Now that the butter is mixed in roughly, mix it in very thoroughly with your hands.

Make a dimple in the middle, and break the egg in here.

Mix the egg up with a fork first, then start taking in more and more cookie dough mix as you go, until you have to start kneading with your hands. When it's a nicely even mass, roll it in a 2-inch thick sausage and put it in the fridge for at least an hour, but 2 to 3 is better.

When you've lost your patience, pre-heat the oven to 365°F (Yes, the amount of days in a year, for this cookie will taste good every single day of the year!).

Roll out the cookie dough on a baking sheet or on an oiled and floured shallow baking tray. It's best to keep the dough at a maximum thickness of about 2/5". A little less is better, I like to keep it at just over 1/5".

Bake the rolled out cookie in one piece for 15 minutes.

Now take out the cookie, let it cool for 1 minute, and then stamp out cookies with cookie forms or cut it in squares with a pizza cutter.

Turn the squares or cookies around, and give them another 10 minutes in the oven on the other side.

When they come out the 2nd time, put em on a tray to cool.

Eat 1 while hot, but leave the rest for later. These are best when cooled and crisp. Store in an airtight container. Eat every morning with coffee. Be happy forever...