Ingredients:

250 gram self-raising flour

150 gram butter

150 gram dark brown sugar

4 tbsp Speculaas Spice Mix

pinch salt

4 tbsp cold milk

Ingredients: Garnish

milk for brushing

handful blanched almonds halved

Instructions:

Add the self raising flour to a work surface and make a well.

Add the sugar, speculaas spice, salt, milk and butter and cut the butter into the ingredients till you have a crumbly consistency.

Once it's crumbly, use your hands to knead into a dough.

Add more milk if the dough is too dry and add more flour if the dough is too wet.

Wrap the dough in plastic wrap and leave to rest in the fridge for at least 30 minutes.

Preheat the oven to 175 °C.

Once the dough has rested you can roll out the dough on a baking sheet lined with parchment paper.

Or roll it out into a rectangle of approximately 0.4 inch / 1 cm thick on the parchment paper directly.

Brush the rolled out dough with a little bit of milk and top with halved almonds.

Put the almonds on evenly so you can break the cookie around the almonds into chunks.

That way each chunk will have a piece of almond on it. Bake in the oven roughly 30-35 minutes, till golden.

Leave to cool.

Once cooled, break into chunks, try to have a piece of almond on each chunk.

Time

Total : 55 minutes

Prep : 10 minutes

Cook : 35 minutes

Resting time : 0 minutes

Servings : 35 chunks