Some days you just want a biscuit. Ok, let’s be honest here, most days you just want a biscuit. (Cookie, for my American friends.) I like making biscuits, but a lot of the time I can’t be bothered with recipes that have more than, say, three steps. This one is a nice, simple one, and because it uses olive oil, you don’t even have to make sure you get the butter to room temperature. It also uses cups, which I find even less bother. If you flatten them enough, you could even sandwich them together with that Lotus Biscoff spread. Just sayin’…
Preheat oven to 350F/1601C fan
1 cup light muscovado sugar
1/3 cup good olive oil
When those two are combined and syrupy, whisk in:
2 tsp speculoos/speculaas spice*
1 tsp ground ginger
1 tsp vanilla extract
1/4 tsp salt (I used smoked salt)
Next get your 2 cups of all purpose/plain flour and mix that in until you have a firm ball of dough.
Pinch off pieces and roll into balls, roughly the size of a walnut, and press flat with the smooth base of a glass, or just use your hand. I have a few cookie ‘stamps’ because Me.
Place them onto a baking tray lined with non stick baking parchment, or a non stick liner, and bake at 350F/160C fan for 15 minutes.
Let them cool on the tray, then store in an airtight tin.
I made two batches, one pressed with a patterned stamp, and one flattened and a candied pecan on the top. Very autumnul!
I don’t add the pepper or aniseed, as people aren’t keen on that here. You can also get ready made spice mixes on Amazon, or at Verstegen