Speculoos

• 2 tablespoons (30 g) salted butter, at room temperature
• 3 tablespoons (45 g) packed light or dark brown sugar
• 1 tablespoon molasses
• 1 large egg yolk
• 1/2 cup (70 g) flour
• 1/4 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice

1. Preheat the oven to 350F (175C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Beat together the butter and brown sugar in a medium bowl until smooth.
3. Stir in the molasses and egg yolk.
4. In a separate small bowl, stir together the flour, baking soda, and spices.
5. Stir the dry ingredients into the butter mixture and mix until smooth.
6. Using your hands, pat the batter onto the baking sheet in a circle about 5 inches (12 cm) in diameter, then bake for 18 minutes.
7. Remove from the oven and let cool.
8. Once cool, break the Speculoos into bite-sized chunks.
9. Fold bits of Speculoos into 1 quart (1 liter) of ice cream as you remove it from the machine.
10. Once baked, Speculoos can be stored for up to 3 days at room temperature, well wrapped, or in the freezer for up to 1 month.
11. The unbaked dough can also be stored in the freezer for the same amount of time.

butter, brown sugar, molasses, egg yolk, flour, baking soda, ground cinnamon, ground ginger, ground allspice

Taken from www.epicurious.com/recipes/food/views/speculoos-379998 (may not work)