Hasseltse speculaas

Ingredients

• 325g dark brown sugar
• 175g unsalted butter, softened
• 1 egg
• 10g ground cinnamon
• ¼ tsp ground cloves or allspice
• A pinch of sea salt
• 500g white rye or plain flour
• 1 tsp bicarbonate of soda
• 50ml full-fat milk

Method

Whisk the sugar and butter in a bowl, or the bowl of an electric mixer fitted with the whisk attachment, until creamy, then add the egg, spices and salt and mix until well absorbed. Combine the flour and the bicarbonate of soda and add them scoop by scoop until the mixture is well blended.

Knead until you get a smooth dough, cover and set aside to rest in a cool place for at least 24 hours and up to 1 week. You can bake your speculaas immediately too, but you will not get the characteristic cracks in the finished cake.

Preheat the oven to 230C. Do not use the fan setting.

Measure chunks of 50g and roll them into balls (for 22 pieces) or you can make bigger ones if you prefer. Flatten the balls slightly into an oval and place them, with ample space left between, on a baking tray lined with baking paper, as they will flatten out as they bake. You will either need more than one tray, or you can keep part of the dough for the next day.

Bake for 15-18 mins until slightly darker around the edges, then leave them on a wire rack to cool. When cooled, store in an airtight container.

Stale speculaas can be used in stews or as a crumble.

Image: Regula Ysewijn

Recipe from Dark Rye and Honey Cake by Regula Ysewijn (Murdoch Books)