- 1 Speculoos Cookie Butter (250g / 1 Cup)
- 1 Self-Raising Flour (150g / Approx. 1 ¼ Cups)
- 1 One Large Egg
Step 1: The Flavor Fusion
In a large mixing bowl, combine the cookie butter and the egg. Use a sturdy spatula or an electric hand mixer to beat them until the mixture is glossy and completely homogeneous. Because the spread is already an emulsion of oil and sugar, it will incorporate the egg much faster than traditional butter-and-sugar creaming methods.Step 2: Incorporating the Structure
Sift in the self-raising flour. This is an essential "pro tip"—sifting ensures there are no clumps of flour, which is vital in a 3-ingredient dough where moisture is limited. Fold the flour into the wet mixture until a soft, pliable dough forms. It should feel like play-dough: not sticky to the touch, but not crumbly either. If it feels too oily, add one extra tablespoon of flour.Step 3: Shaping and The "Fork-Press" Finish
Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough (about 25g each) and roll them into smooth balls. Place them 2 inches apart. Use a fork to press down on each ball in a cross-hatch pattern. This increases the surface area, ensuring the Speculoos Cookies get that iconic caramelized crispness on the bottom while staying slightly soft in the middle.Step 4: The Flash-Bake
Slide the tray into a preheated oven at 180°C (350°F). Bake for exactly 10 minutes. The cookies will look slightly soft when they come out; do not overbake. The sugars in the cookie butter continue to cook and "set" as they cool on the tray. After 5 minutes of cooling, transfer them to a wire rack to ensure the bottoms don't get soggy from residual steam.
