To begin, preheat your oven to 175°C (350°F). If using a traditional wooden speculoos mould, lightly dust it with flour to prevent sticking. If using cookie cutters, line a baking sheet with parchment paper.

In a large mixing bowl, combine brown sugar, butter, and vanilla extract. Using a wooden spoon or an electric mixer, cream the butter and sugar together until smooth and fluffy. This ensures the cookies have a delicate texture.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. The spice blend is what gives speculoos its signature aroma and warmth. If desired, adjust the cinnamon for a more intense flavour.

Gradually add the dry ingredients to the creamed butter mixture. Pour in the milk to help bind the dough. Mix gently until a firm dough forms, avoid overmixing to maintain the crispness of the cookies.

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 2 hours. Chilling the dough allows the spices to infuse and ensures the cookies hold their shape during baking.

Once chilled, roll out the dough on a lightly floured surface to about 3-4mm (⅛ inch) thickness. If using a speculoos mould, press the dough into the mould, then trim the excess. If using cookie cutters, simply cut the dough into desired shapes.

Place the shaped dough onto the prepared baking sheet, leaving a small gap between each cookie. Bake for 12-15 minutes, or until the edges turn golden brown. The cookies will firm up as they cool.

Remove the cookies from the oven and let them cool completely on a wire rack. Speculoos are best enjoyed with a cup of coffee or hot chocolate. Store them in an airtight container for up to two weeks, allowing their flavours to deepen over time.