Whole Wheat Speculoos

Ingredients

• 150 g room temperature butter
• 125 g whole cane sugar
• 1 egg
• 1 tsp ground cinnamon
• 1 pinch lemon zest
• 1 pinch ground cloves
• 1 pinch ground cardamom
• 250 g whole wheat spelt flour (+ 1 tbsp for working)
• 50 g ground almonds
• 1 tsp Baking powder
• 2 tbsp milk (3.5% fat)
• powdered sugar (for dusting)

Instructions

1. 1.

   Beat butter, sugar and egg until frothy for about 10 minutes. Add cinnamon, lemon zest, cloves and cardamom and mix well. Combine whole wheat flour, almonds and baking powder, then knead into the dough. Wrap in cling film and refrigerate for about 1 hour.

2. 2.

   Roll dough to a thickness of about 4 mm on a floured surface. Cut rectangles the size of the speculoos mold, place them on the floured mold and press with a rolling pin. Line a baking sheet with parchment paper and drop the dough pieces directly onto it.

3. 3.

   Brush the whole wheat speculoos with milk and bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for 10–12 minutes. Remove from oven and cool on a wire rack. Dust with powdered sugar if desired.