To make these speculoos cookies, we need some electric rods with which to beat the sugar and butter until whitening. The process is tiring to do by hand, so I recommend using a thermomix, kitchen aid or any other robot with a balloon accessory for this task.
Once the butter is whitened with the sugar, we add the egg, the vanilla essence and the speculoos cream. Continue beating until all ingredients are incorporated. Next, add the flour, salt and baking soda and beat again, gently, until obtaining a homogeneous mass. Wrap in cling film and Let it sit in the refrigerator for an hour.
After this time, we take the dough and stretch it on a wooden board, giving it a cylindrical shape. we cut equal size portions and we ball each one of them, to deposit them on an oven tray covered with parchment paper. Bake at 180ºC, in a pre-heated oven, for 10-12 minutes.
The oven time will depend on the point we want to give the cookies. If you like them crispy, leave them longer. If you like them slightly soft, shorten the time. However, try not to overdo it and remember that, once out of the oven, they continue to cook lightly with the residual heat from the baking traywhere we will let them cool before consuming.