Cinnamon cashew flapjacks
Whip up a batch of these chewy, oaty flapjacks, packed with nuts, seeds and desiccated coconut - perfect as a afternoon pick-me-up
Speculoos cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 45
Skip to ingredients
- 270g plain flourplus a little for dusting
- 150g caster sugar
- pinch baking powder
- 2 tsp speculoos spice(a mixture of cinnamon, cloves, coriander, ginger, cardamom and nutmeg), available online
- 100ml milk
- 100g butterat room temperature
- 200g flaked almonds
Method
step 1
Mix the flour, sugar, a pinch of salt, the baking powder and spice in a bowl. Add 50ml of milk and the butter. Knead quickly into a smooth dough, then wrap in foil and chill for 1 hour.
step 2
Heat the oven to 200C/fan 180C/gas 6. Line 2-3 baking sheets with baking parchment. Sprinkle the baking parchment with the flaked almonds. Roll the dough out on a lightly floured worksurface to about 3mm thick. Cut into rectangles (about 4cm x 6cm). Put these on the trays and press them down lightly on the almonds. Brush the biscuits with the remaining milk and bake for 8 minutes, keeping an eye on them to make sure they don’t get too brown at the edges. Allow to cool.
step 3
Trim any almonds sticking out of the edges of the speculoos to neaten them. Store in an airtight container.
