8 oz Butter (2sticks)
6 oz Valrhona Baking Dark Chocolate
4 Eggs (medium)
1 cup Sugar
1 Vanilla Bean
1/3 cup all-purpose flour
NOTE: 4oz or 8tbs per stick of butter
Whole Wheat Speculos:
1 Cup Light Brown Sugar
2 Cups All Purpose Flour
1 Cup Whole Wheat Flour
1 Tbsp Baking Powder
1 Tsp Salt
1 Tsp Cinnamon
1 ea Vanilla Bean
9 oz Butter- cold (2 sticks + 1 tbsp)
1 ea Eggs
4.5 oz Muscovado Sugar
Scrape 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 320°F with fan on for 20- 30 mins (45 min without fan.
Use a skewer to pierce the middle of the cake; make sure that there is no batter adhered to the skewer.
Cool and cut to portion. Mix the dry ingredients (Except for dark brown sugar in a mixing bowl using the paddle attachment. (You can also use a hand mixer.)
Add cold, cubed butter to tie dry ingredients (mix until the butter is pea-sized).
Add the eggs and milk to the mixture and combine. Add the muscovado sugar just before the mixture is fully combined.
Place the dough between 2 sheets of parchment paper and roll out to a thickness of 1/16". Set aside in the refrigerator.
Once the dough has relaxed cut out into squares shapes (2.5x2.5in) or circles (1 in diameter).
Place on a sheet pan and bake at 350°F until golden brown.