Speculaas

Take the butter out of the fridge about 1 hour ahead. Mix the cinnamon, nutmeg, ground cloves, ginger, cardamom and white pepper together. Speculaas spice is the whole flavour, so do not be timid with it.

Beat the butter, softened at room temperature, and the dark brown sugar together until combined — not until fluffy, as you want a dense, crisp biscuit.

Mix in all but 1 tbsp of the flour along with the spices, baking powder and salt, then the milk, to a firm dough.

Wrap and chill overnight. The rest lets the spices develop and the flavour is noticeably deeper the next day.

Let the dough stand at room temperature for 15 minutes. Heat the oven to 175°C and line two baking trays with baking paper. Roll out the dough to 3 mm thick. Dust the speculaas moulds with the remaining flour, press the dough in and turn out onto the trays, or cut it into rectangles. Press the flaked almonds, if using, into the tops.

Bake on the trays for 12 to 15 minutes, until the edges darken slightly.

Cool on the tray; they crisp up as they cool.