Butterscotch Speculaas

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for easy cleanup.

2. 2

   Whisk together the butter, brown sugar, granulated sugar, and eggs in a large bowl until light and fluffy.

   Tip: Be patient and take your time.

3. 3

   Add the butterscotch syrup and whisk until well combined.

   Tip: Don't overmix.

4. 4

   In a separate bowl, whisk together the flour, baking soda, salt, and Speculaas spice mix.

   Tip: Use a gentle touch to avoid lumps.

5. 5

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Don't overmix.

6. 6

   Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the cookies retain their shape.

7. 7

   Roll out the dough to a thickness of 5mm (1/4 inch) and use a cookie cutter to cut out shapes.

   Tip: Use a gentle touch to avoid pressing the dough too much.

8. 8

   Place the cookies on the prepared baking sheet, leaving about 2cm (1 inch) of space between each cookie.

   Tip: Don't overcrowd the baking sheet.

9. 9

   Bake for 15-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on them after 10 minutes.

10. 10

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

    Tip: Don't skip this step.

11. 11

    Transfer the cookies to a wire rack to cool completely.

    Tip: Serve warm or at room temperature.