Pepernoten

Method

1. In a bowl, whisk together 70 g plain flour, 30 g rye flour, 40 g dark brown soft sugar, 1.5 tsp speculaas spice mix, 0.5 tsp baking powder and 1 pinch fine salt, breaking up any lumps of sugar with your fingertips so the spice is evenly distributed.
2. Add 20 g cold diced unsalted butter and rub it into the dry mix with your fingertips until it looks like damp sand with no visible butter flecks.
3. Pour in 1 tbsp whole milk and bring the mixture together, kneading for 2-3 minutes on the work surface until you have a stiff, smooth, slightly tacky dough. Add milk only a few drops at a time if it refuses to come together — the dough should be firm, not soft.