Ingredients

Method

• 125 g butter, softened
• 180 g brown sugar
• ¼ cup maple-flavoured golden syrup
• 1 free-range egg yolk
• 280 g flour
• 3 T cocoa
• 1 t ground ginger
• 1 t bicarbonate of soda
• speculaas, for filling(recipe on taste.co.za

Method

Ingredients

1. Preheat the oven to 180°C. Beat the butter and sugar until light and creamy. Add the syrup and egg yolk and beat.

2. Sift the dry ingredients and fold into the butter.

3. Turn out the dough onto a lightly floured surface and knead until smooth, then shape into a ball. Wrap in clingwrap and chill for 30 minutes.

4. Roll out the dough to a thickness of 5 cm. Cut out your desired shapes using a cookie cutter.

5. Place on a lined baking tray and bake for 10 minutes. You might need to bake them in 2 batches. Cool, then sandwich with the speculaas.

Cook’s note: I sometimes do one side cocoa and one plain. To do this, make two batches of dough and add the cocoa to one batch when mixing.

Learn how to make speculaas here.

Find more biscuit recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly 
Food assistant: Josh van Zyl