Begin by creaming 75 g of softened butter with 100 g of light brown sugar in a mixing bowl. Use an electric mixer at medium speed until the mixture is light and fluffy, about 2-3 minutes. Then, beat in 30 g of lightly whisked egg until fully incorporated, ensuring the mix is smooth and velvety.

In a separate bowl, combine the star spices: 2 teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ¼ teaspoon of ground cardamom. Gradually add this fragrant spice mixture to the butter blend, adjusting the speed of your mixer to low. Add a pinch of fine sea salt to elevate the flavors, mixing until well combined.

In another bowl, whisk together 125 g of plain flour and ½ teaspoon of baking powder until fully combined. Gradually fold the dry mixture into your spiced butter blend, using a spatula to gently combine until just mixed. Be careful not to overmix; the goal is a soft and cohesive dough for your Biscoff cookies.

Wrap your dough tightly in cling film and place it in the refrigerator to chill for a minimum of 30 minutes, ideally one hour.

After chilling, lightly flour your work surface and roll out the dough to a thickness of about ¼ inch. Use cookie cutters to cut shapes or form the dough into a log, slicing it into rounds as desired.

Preheat your oven to 180°C (350°F) while arranging the shaped cookies on parchment-lined baking sheets. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.