Ingredients

 270g plain flour, plus a little for dusting

 150g caster sugar

 pinch baking powder

 2 tsp speculoos spice (a mixture of cinnamon, cloves, coriander, ginger, cardamom and
nutmeg), available online

 100ml milk

 100g butter, at room temperature

 200g flaked almonds

Method

1. Mix the flour, sugar, a pinch of salt, the baking powder and spice in a bowl. Add 50ml
of milk and the butter. Knead quickly into a smooth dough, then wrap in foil and chill
for 1 hour.
2. Heat the oven to 200C/fan 180C/gas 6. Line 2-3 baking sheets with baking
parchment. Sprinkle the baking parchment with the flaked almonds. Roll the dough
out on a lightly floured worksurface to about 3mm thick. Cut into rectangles (about
4cm x 6cm). Put these on the trays and press them down lightly on the almonds.
Brush the biscuits with the remaining milk and bake for 8 minutes, keeping an eye on
them to make sure they don’t get too brown at the edges. Allow to cool.
3. Trim any almonds sticking out of the edges of the speculoos to neaten them. Store
in an airtight container.