Whole Grain Speculoos

Mix wholemeal flour, cream of tartar baking powder, ground almond kernels and spices thoroughly. Beat honey and eggs until creamy, first knead in the butter, then the whole wheat mixture. Add as much milk until a smooth dough is formed.

Rest the prepared dough and refrigerate for at least 1 hour, better 12 hours. Dust the lightly oiled speculaas board thinly with flour.

Press the dough heartily into the mold and pull off the excess dough with a sharp wire or possibly a kitchen knife.

Place the Spekulatius mold on a floured work surface or on a dish rack and tap the narrow side of the mold firmly on the surface so that the Spekulatius loosens. The undersides of the speculoos can be brushed with egg yolk and topped with flaked almonds.

Bake on a greased baking tray at 200 degrees for approx. 10-15 min. on the middle rack until golden brown.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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