1 3/4 cups of self raising flour
100 gram of butter (cold and diced)
1/4 cup of brown sugar
1/4 cup of castor sugar
3 teaspoons of speculaas spices (I used Equagold speculaas spices)
2 tablespoons of milk
1/4 cup of dessicated coconut
The rind of 1/2 orange (finely grated)
Put the flour, butter, sugar and spices in a food processor and whizz until it looks like fine breadcrumbs.
Beat the milk and egg together and add through the feedtube while continuing to whizz.
Continue until it turns into a dough.
Remove the dough from the food processor bowl and knead the coconut into the dough.
Leave it to rest in the fridge for a couple of hours for the spices to permeate .
Roll into marble sized balls.
Press your thumb on each cookie to slightly flatten it.
Place on an oven tray lined with baking paper (allow enough room as they will spread a little)
Bake at 180C for 20 minutes until golden brown
This recipe was inspired by Karin Engelbrecht who writes
This is an excellent site for Dutch recipes, both traditional and modern and Dutch food trends and culture. If you woudl like to make your own speculaas spices she has a good recipe.