Ingredients: wheat flour (gluten) from France, Demerara brown sugar, cinnamon powder, ginger powder, baking powders: sodium bicarbonate and disodium diphosphate, aniseed, nutmeg, clove.
Mix for 20 to 25 speculoos: add: 130g of melted butter, 1 egg, a pinch of salt. Pour the mix into a large bowl. Add a pinch of salt and stir. Make a well in the flour. Whisk the egg. Pour the whisked egg and the melted butter into the well. Mix until the dough is consistent. Roll the dough into a coil. Wrap with clingfilm. Leave in the refrigerator for a minimum of 10 hours. Preheat oven to 180°C (350°F). Remove the clingfilm and cut into slices of 1cm. Place the slices on a baking sheet then on an oven rack. Bake for about 10 minutes. Cool on a wire rack.
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.