Bruges Speculoos

Ingredients

For approximately 30 biscuits:

130 g butter

200 g light brown sugar

1 sachet vanilla sugar

5 g orange zest

1 pinch of salt

1 egg

270 g flour

10 g coriander

1 sachet baking powder

• Soften the butter

• Stir to combine sugar and vanilla sugar

• Add egg and mix together

• Sieve the flour, salt and baking powder and add to the batter

• Lastly, mix in the orange zest and coriander

• Wrap in cling film and allow to rest overnight in the fridge

• Knead the dough lightly and roll out onto a floured surface to a thickness of about 4 mm

• Use a cookie cutter or cut the cookies into the desired shape and place them on a buttered baking tray

• Preheat the oven to 180°c and bake for about 18 minutes, open the oven door slightly during the last minute

• Allow to cool on a wire rack

15 minutes to prepare the dough - leave overnight in the fridge - 30 minutes for processing and baking

Store 2 weeks in an airtight container

"Cookies...and more" pages 106-107