Spiced biscuits

Course Pastry
Cuisine Dutch


  • 225 g soft butter
  • 300 g yellow caster sugar
  • 5 g Salt
  • 50 g Buttermilk
  • 500 g Flour
  • 20 g Baking powder
  • 30 g speculaas spices


  • Mix the butter and caster sugar and salt. Add buttermilk and stir until the dough is smooth. Knead with the flour, baking powder and speculaas spices.
  • Ideal: let the dough rest for 2 days in the refrigerator to give the flavours change to blend together well.
  • Roll the dough on a slightly floured working surface. Roll out to a slice of 3 mm. Cut rectangles of 4 x 5 cm and bake 30 minutes in an oven of 150ºC.
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