Speculaas Koekies

• 200 g (7 oz) unsalted butter
• 300 g (10

Cream the softened butter with the sugar until light and fluffy. Mix in the egg. Sieve the remaining ingredients together, and blend into the butter mixture. Leave to rest in the refrigerator overnight. Roll out half of the dough on a floured surface to the thickness of a pound coin, and cut into rectangles of about 3 × 4