How to make
In the bowl of the mixer, beat the butter for 2 minutes on high speed. Add both types of sugar, vanilla, cinnamon and salt. Beat again, until a creamy mixture is obtained. Leave it aside.
In a bowl, mix the flour with the baking powder with a wire whisk.
Beat the yolk in a bowl and add the milk to it.
Add the yolk with the milk to the beaten butter and beat, until a homogeneous mixture is obtained.
Finally, add the flour in three parts, while beating on low speed of the mixer.
A smooth and non-sticky cookie dough is obtained.
Wrap it in foil and leave it in the fridge for 1-2 hours.
The chilled dough is rolled out onto a lightly floured surface into a thickness of about 3-4 mm.
Cut out cookies with a mold that leaves a beautiful pattern on top.
They are arranged in a tray on a silicone mat with perforations for baking at a small distance. The baking mat will create a beautiful finish on the cookie base.
Bake the cinnamon cookies at 320°F (160°C) with a fan on for about 13 - 15 minutes. The Christmas cookies should not be baked for too long.
The Speculoos Belgian Cinnamon Cookies are aromatic and very tasty.
Note: Panela sugar is a dark unrefined sugar, moist and with a strong caramel flavor, available in major superstores. It could be replaced with muscovado sugar.
