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COMBINE flour with brown sugar, baking powder, salt and speculaaskruiden. DIVIDE the cold butter into pieces and ADD them one by one to the flour mixture and start kneading the dough.
You can knead it with a standmixer or by hand. Also ADD 2 tablespoons of milk and knead until you've reached a dough ball. WRAP with cling film and refrigerate for at least 2 hours.
The longer the dough will rest, the tastier it will be.
If you're using a speculaasplank, you need to dust it with a bit of flour. You can also use a rolling-pin and cookie cutter. KNEAD the dough one more time and press it into the speculaasplank, use a chef's knife to remove the excess dough.
TAP it on your counter to release the cookie.
REPEAT until you've used all dough and BRUSH the cookies with a beaten egg. BAKE them beautifully crispy in about 10 minutes, depending on the size of your cookies. Enjoy!