Nicolas Arnaud's take on this classical spicy biscuit
1000 g Debic butter Constant
1000 g brown sugar
300 g castor sugar
250 g eggs
75 g milk
2000 g flour
50 g mix 4 spices, special speculoos
10 g salt
30 g baking powder
Mix all dry ingredients into a snowy powder.
Add the liquid (eggs + milk) and knead into a pâte sable dough.
Reserve in the fridge for 24 hours.
Roll out on 5 mm and detail them with a mold or a cutter.
Bake at 160°C during 20 minutes.
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