8 oz Butter (2sticks)
6 oz Valrhona Baking Dark Chocolate
4 Eggs (medium)
1 cup Sugar
1 Vanilla Bean
1/3 cup Flour all purpose
½ Cup Walnut-pieces
NOTE: 4oz or 8tbs per stick of butter
Whole Wheat Speculos:
1 Cup Light Brown Sugar
2 Cups All Purpose Flour
Cup Whole Wheat Flour
Tbl Baking Powder
1 Tsp Cinnamon
1 ea Vanilla Bean
9 oz Butter- cold (2 ticks + 1tbl)
1 ea Eggs
4.5 oz Muscavado Sugar
Scrap the seeds out of the Vanilla
Mix the eggs with the sugar and vanilla with a whisk until all the sugar is fully incorporated.
Add the Valrhona Baking Dark Chocolate and butter mixture into the egg batter.
Mix till until there are no signs of streaks of eggs and chocolate.
Add the sifted flour and mix well until all the flour is fully incorporated into the mixture.
Lastly add the walnut pieces and mix well.
Pour the batter in into a 12x9 in. (aprox) cake pan.
Bake at 320F with fan on for 20- 30 mins (45 min without fan.
Use a skewer for checking it by piercing it at the middle of the cake; make sure that there is no batter stuck into the skewer.
Cool and cut to portion. Mix the dry ingredients (Except for dark brown sugar in a mixing bowl and use the paddle attachment. Or you can use a hand mixer.
Add the cold butter, into the dry ingredients mix (previously cut it into small squares), mix until the butter comes to a pea size shape.
Add the eggs and milk all at once to the mixture, and mix until the dough combines fully. Add the muscovado right before the dough combines fully; keep mixing it until the dough combines fully.
Transfer into a between two parchment paper and use a rolling pin the get a thickness of 1/16 thick, set aside in a refrigerator.
Once the dough has relaxed cut out into squares shapes (2.5x2.5in) or into circles (1 in diameter) according the shape you would like to do.
Place them into a sheet pan and bake at 350F until dark brown without being burnt.