Speculoos Shortbread with Hazelnut Praline Buttercream

These biscuits are based on the traditional speculoos biscuit, with Christmas spice and the caramel flavour from the light muscovado sugar. The hazelnut praline buttercream is sweet and caramelised, with a wonderful earthy nutty flavour. It complements the spiced biscuit wonderfully. However, if you don't fancy the praline buttercream you can try a plain vanilla buttercream, or you could change the hazelnuts for almonds or pecans to adjust the flavours to your taste.

Recipe - Makes 10

For the biscuits:

• 160g plain flour
• 100g margarine
• 60g light muscovado sugar
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp dairy-free milk

For the buttercream:

• 40g hazelnuts
• 40g caster sugar
• 1 tbsp water
• 40g margarine
• 40g icing sugar

Firstly make the biscuit dough by creaming the margarine and sugar together to light and pale. Add the flour and spices and stir to combine. Add a little milk if the mixture is too dry. Bring together and chill for 15 minutes. Remove the dough from the fridge and roll out between two pieces of clingfilm to 5mm thick. Use a large star cutter to cut pieces from the dough. Place on a lined baking tray. Use a smaller star cutter to cut holes in the centre of half the biscuits. Repeat with the rest of the dough. Chill for 15 minutes. 

Preheat the oven to 180C. Bake the biscuits for 15-18 minutes or until lightly browned. Remove from the oven and leave on the tray to cool for 5 minutes. Transfer to a wire rack to cool completely. 

Make the hazelnut praline. Heat the caster sugar and water in a pan over medium heat and stir until the sugar is dissolved. Boil until an amber caramel has formed. Add the hazelnuts and stir, then pour onto a piece of baking paper. Leave to cool. Once cooled, break up and put into a food processor or coffee grinder and whizz to a paste. 

Cream the margarine and icing sugar together, then add the hazelnut praline paste and mix well. Divide the buttercream between the biscuits, spreading on the bases (without the star holes). Press the biscuit tops onto the buttercream and smooth the sides of the buttercream to neaten.