Speculoos biscuits

Makes: about 40 thin cookies
Preparation time: 20 minutes
Chilling time: 2 to 12 hours
Cooking time: 13 to 15 minutes per batch

Thin speculoos are northern European cookies whose unique flavour comes, in part, from the spices they contain, but perhaps more importantly from the type of sugar used: brown vergeoise, a beet sugar from northern France.

If proven too difficult to acquire, moist brown sugar found in the US and UK also works as a perfect substitute. I’m revealing to you my spice mix, a secret I’d kept to myself until now. Do keep to my measurements, right down to the perfectly level one-eighth of a teaspoon!

Ingredients

For the spice mix

• 2 ⅛ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp gingerbread spice mix
• ⅛ tsp ground cardamom
• ⅛ tsp ground aniseed

For the dough

• 2 tsp spice mix
• Scant cup (6 oz/170g) dark brown sugar
• 1¼ sticks (5 oz/150g) butter, room temperature
• 2 tbsp milk
• 2 cups (9 oz/260g) all-purpose flour

Directions

1Begin with the spice mix. It’s a good idea to double the quantities and store half for future use. All you need to do is combine them well in a small bowl.

2Place the sugar in a large mixing bowl. Add the spices, stir well, and enjoy the fragrance that wafts up.

3Ensure that the butter is very soft. Add it to the sugar with the milk and mix until it is creamy.

4Add all the flour and stir quickly until just combined; do not overwork if you want to achieve the best texture. Shape the dough into a ball and place it on a sheet of plastic wrap. Shape it into an elongated brick by beating it on the work surface. Wrap tightly in plastic wrap and chill for a minimum of 2 hours and up to 12 hours.

5 Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Cut the dough block into very fine slices, ⅕ in (5 mm) thick. Place on the prepared sheet, spaced 1 in (2.5 cm) apart, and bake for 13 to 15 minutes, until lightly browned. Cool on a rack and store in an airtight container.

This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!