Traditional Speculoos (Speculaas) Biscuits
Using a stand mixer fitted with a mixing paddle or beaters, cream butter and sugars together in a very large mixing bowl.
Beat in the egg.
Add 1/2 cup water and mix well.
In a separate bowl combine flour, baking powder and spices using a wire whisk. Mix until well combine.
Add the flour mixture to the dough a little at a time. About 3/4 of the way through, you may want to switch to a dough hook.
Knead everything into a slightly crumbly dough. If the mixture is too dry to hold together, add a bit more water. You want it to have the consistency of play dough
Roll dough into a disk and wrap in plastic wrap so it is airtight.
Let dough rest overnight in the refrigerator.
To bake, preheat oven to 350°F or 180°C.
Let dough come to room temperature and roll it out to 1/8 inch (4mm) thick. Use a cookie press or wooden mold or cookie cutter.
Place on a cookie sheet lined with parchment paper. Bake for 10 to 12 minutes or until lightly golden. If you touch the center of the biscuit it should spring back.
Cool on baking tray. These cookies will be soft when coming out of the oven. Once cool they will become crisp.
This recipe has been revised from the original. Adding more water to make the dough easier to work with.