Pepernoten (ginger nuts)

Saint Nicholas' helpers announce his arrival on 
"Sinterklaasavond" by throwing "pepernoten" (and other sweets) 
around the room for the children to pick up - the idea is that they 
should pick up as many of these little round ginger nuts as they can. 
"Pepernoten" should not be eaten straight from the oven. 
Bake them well before 5 December and store them in a tin. 
They will stay fresh for several weeks.

This recipe makes approx. 50 pepernoten:

100 grammes or 3 1/2 oz soft butter 
125 grammes or 1/2 cup brown sugar 
2 teaspoons speculaas spices 
a pinch of salt 
250 grammes or 8 1/2 oz. self-rising (cake) flour 
a few tablespoons milk 
a tablespoon butter 
Mix the butter, sugar, "speculaas" spices and salt in a bowl, 
using a mixer if possible, until you have a smooth mixture. 
Add the flour gradually and enough milk until you have an 
elastic dough. Knead the dough into a ball, cover with a 
plastic wrap and place in the refrigerator for a few hours. 
Grease a baking tray. Shape the dough into balls the size 
of a hazelnut and put them on the baking tray, leaving a 
little space between each. Bake at 150-175°C or 300-350°F 
for approx. 15 minutes, or until they are golden brown