White Spelt Speculaas Biscuits

silicone moulds, 2 x mixing bowls and baking tray

250g Doves Farm Organic White Spelt Flour
½ tsp Doves Farm Baking Powder
2 tsp ground cinnamon
½ tsp ground ginger
½tsp ground coriander
½tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
150g butter
150g dark brown sugar

1. Preheat the oven and stand the silicone moulds on a baking tray.
2. Measure the flour, baking powder, cinnamon, ginger, coriander, nutmeg, cloves, and salt into a mixing bowl and stir to combine.
3. Chop the butter into cubes, put them into another mixing bowl, add the sugar and beat until soft and fluffy.
4. Add the flour a spoon at a time, beating after each addition.
5. Using your hands, gather everything together and press into a smooth dough.
6. Cut the dough into 30 pieces, roll each into a ball and press one into the holes of the mould. Cover unused dough balls with a clean tea towel.
7. Put the moulds into the freezer for 5 minutes.
8. Bake for 20-25 minutes.
9. Allow the biscuits to cool and harden before turning out of the moulds onto a wire rack to finish cooling.
10. Continue to press, freeze and bake the remaining dough to make more speculaas.