Speculaas Boterkoek

🥘 Ingredients

• butter
• flour 375 g
• room temperature butter 340 g
• dark brown sugar 270 g
• salt ¼ tl
• speculaas spices 2-3 tbsp
• beaten egg 1
• sliced almonds 30 g

1. 1

   Preheat your oven to 170°C. Grease a 20 x 20 cm square tin or a round (boterkoek) tin with butter . Line the bottom and two sides (if using a square tin) with baking paper. Be careful when using a springform pan , as the butter may leak during baking.
2. 2

   Combine your flour , room temperature butter , dark brown sugar , salt , and speculaas spices in a mixing bowl . Mix until the dough comes together.
3. 3

   Transfer your dough to the prepared tin and press it down flat. To make pressing easier, dampen your hands or use the back of a damp spoon. Smooth out the top of the dough as much as possible.
4. 4

   Brush the top of your dough with beaten egg , and score a diamond pattern using a fork. Sprinkle your sliced almonds over the dough.
5. 5

   Bake in the oven for 30-40 minutes until the top turns a beautiful brown. The boterkoek will still seem wobbly and undercooked, but it will set as it cools.
6. 6

   After your boterkoek has been out of the oven for 10 minutes , gently press down the sides using the back of a spoon to ensure an even height.
7. 7

   Allow the boterkoek to cool in the tin for at least 6 hours . Then, using the baking paper, lift it out and cut it into pieces.