For the biscuits:
120g butter, softened
45g icing sugar
2 tsp speculaas spice blend (from Equagold)
1⁄2 tsp sea salt
For the glaze:
½ cup icing sugar
½ tsp speculaas spice blend
1 ½ tbsp milk
For the decorations:
Small handful of dried rose petals
3 tbsp of crushed pistachios
Ingredients provided by:
In the bowl of an electric mixer, beat the butter and icing sugar until pale and fluffy. Add the flour, spices and sea salt, and combine until the mixture just comes together.
Lay out a sheet of plastic wrap and place the dough onto it. Place another sheet of plastic wrap on top of the ball of dough, and using a rolling pin, roll the dough out into a rectangle of about 1½cm thickness.
Refrigerate the wrapped flat sheet of cookie dough for at least 1 hour.
Preheat oven to 180°C fan bake. Line a baking tray with baking paper.
Unwrap the chilled dough and place on a chopping board. Using a sharp knife cut into whatever shapes you like.
Place each biscuit on the lined baking tray.
Bake for approximately 15 minutes until just golden around the edges.
Let the biscuits cool and firm on the baking tray for 10 minutes before transferring to a cooling rack.
To make the glaze, combine all ingredients in a small bowl and mix together. You can add more milk to make it more liquid, or more icing sugar to make it thicker.
Using a fork, drizzle the glaze over the cooled cookies and then scatter over some dried rose petals and crushed pistachios.
Store in an airtight container or a cookie jar for up to one week.
Wine match: Pa Road Sparkling Rose 2019