Cookies for Sinterklaas: Speculaas Style

Ingredients 0/11

Step 1

Blend the brown sugar into the milk in a large bowl until it’s dissolved. In another bowl, combine the flour with the spices—cloves, cinnamon, nutmeg, and ginger—along with the baking powder and salt. Stir the dry ingredients into the milk and sugar mixture. Then fold in a couple of tablespoons of chopped almonds and candied citron.

Step 2

Cut the butter into the dough mixture until it just starts to come together. Turn it out onto a lightly floured surface and knead gently until the dough is smooth. Wrap it up and pop it in the fridge for about an hour; this makes it easier to work with.

Step 3

When you’re ready, preheat your oven to 350°F (175°C). Lightly dust your wooden speculaas mold with cornstarch, then press the chilled dough firmly into the mold. Use a knife to trim off any excess dough around the edges. Carefully lift the dough out or tap it onto a baking sheet. Press a few almond slivers onto the cookies to highlight the design.

Step 4

Bake the cookies for around 15 minutes, just until the edges start to brown. If your cookies are a bit thicker—more than half an inch—turn the oven down to 300°F (150°C) and bake for up to 30 minutes instead. Let them cool completely on a wire rack until they’re crisp.

Step 5

Store your cookies in an airtight container at room temperature. They’ll keep for weeks, and the flavors actually improve if you let them sit a bit!