Traditionally these Dutch cookies are shaped like little windmills. However if you don't have a windmill cookie cutter, we promise these will be delicious no matter the shape!
160g brown sugar
1t vanilla extract
1/2 t cardamom
1/2 t cloves
2 t ground cinnamon
1/2 t salt
1 1/2 c high grade flour
1/2 c ground almonds
1t baking powder
Place the butter and sugar into a large bowl and beat together until creamed and fluffy.
Add the vanilla, spices and salt and mix together thoroughly.
Stir in the flour and ground almonds, baking powder and milk to make a stiff dough. If the mixture isn't coming together you may need to add another tablespoon of milk.
Split the dough into two, wrap in glad wrap and refrigerate for at least two hours.
Preheat your oven to 160ºC (325ºF).
Line two baking trays with baking paper.
Take one half of the dough out of the fridge and roll until approximately 1/2 cm thick. Cut out shapes with your cookie cutters and transfers the cookies to the baking trays.
Bake the cookies for 15 to 20 minutes or until they're lightly browned around the edges. Remove and transfer to a rack to cool. As they cool they become quite hard like gingerbread.
If you like, you can decorate the cookies with a little royal icing once they've cooled completely.
makes 40 cookies, prep time 15 minutes, chill time 2 hours, cook time 20 minutes