Speculoos Biscuits

I adore Lotus Biscoff biscuits so was keen to try and make my own!

Ingredients
200 g butter cut in cubes
375 g brown sugar dark (see notes)
2 eggs
500 g plain flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon ground
1/2 tsp ginger ground
3/8 tsp allspice or nutmeg ground
In a large mixing bowl, cream the butter and brown sugar together.
Add one egg at a time, mixing about 30 to 60 seconds after each one.
In another bowl, mix together the flour, baking powder and spices. Then add about 1/3 of the flour mixture to the butter-sugar mixture. Mix lightly until incorporated. Repeat in 2 steps for the next 2/3 of the flour mixture.
Make a ball with the dough. Knead gently on a floured cutting board only to make sure all ingredients are mixed well together. If the dough sticks to your hands or the cutting board, add a little more flour until it’s no longer sticky. Wrap the ball of dough in plastic wrap and put in refrigerator. Leave at least 30 minutes. I usually leave it overnight. It can stay in the refrigerator 24 hours without any problems.
Rolling and Baking
Remove the dough from the refrigerator about 15 minutes before rolling. Preheat oven to 350°F / 175°C (see notes below). Cut dough in three parts. Flatten the first part. Roll it out on a floured cutting board until the dough is about 1/12 inch / 2 millimeters thick. A little thicker is ok too. Be careful not to roll the dough too thin or else the cookies will break or burn. Gather the remaining dough and roll it out again to create new shapes.
Use your cookie cutters to create shapes. Place the cut-out shapes of dough onto a baking sheet lined with baking paper. Put the filled baking sheet into the oven (on the middle rack). Let bake until the cookies are lightly brown on top (about 15 minutes). Remove cookies from oven and let them cool on a rack.
While you bake each pan of cookies, continue rolling out the rest of the dough. You will thus roll-out and bake simultaneously. Therefore the time indicated for rolling out and baking will overlap to a large extent.
After all the cookies are baked and cooled off, enjoy!!
Recipe Notes
You can mix dark and light brown sugar for this recipe. However, it’s best to add mostly dark brown sugar, for instance 2/3 dark brown and 1/3 light brown sugar. Yet, if you use only dark brown sugar will give a deeper flavor.
If you bake the cookies in a convection oven, follow the instructions for the oven. You can generally decrease the temperature to 325°F / 165°