Jankos Speculoos Chocolate Wafers
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 500g flour
- 500 g suar
- 1 cup coffee, (approx. 250ml)
- 100 g speculoos
- 2 egg (s)
- 125 ml buttermilk, possibly milk
- 0.5 ½ pack vanilla sugar
- 1 teaspoon baking soda, alternatively baking powder
- 200 g dark chocolate
- 100 g butter
- 150 g speculoos cream
- 25 g honey
- 30 ml milk
Print Recipe
Pin Recipe Instructions
- Melt the chocolate with the butter in a water bath and let cool down a little. Boil the coffee on the side and let it cool down as well. Ideally, store again in the refrigerator.
- While the chocolate mass cools down a bit, put the sugar, vanilla sugar, flour and crumbled speculoos biscuits in a bowl (and if there is no baking soda, add the normal baking powder).
- Now first add the coffee and stir the mixture, then repeat the same thing again with the still viscous chocolate mixture. Now whisk the eggs with the baking soda and buttermilk (ATTENTION: The baking soda only reacts with the acid in the buttermilk, which is what makes it effective, i.e. if you have used baking powder you can also use normal milk).
- Add the egg mixture to the remaining ingredients and mix everything well again to form a uniform paste. Don`t be put off if the dough looks a bit runny. That`s exactly how it should be!
- In the meantime, preheat the oven to 200 ° C and pour the mixture onto a greased tray and put it in the oven for a maximum of 20 minutes.
- Meanwhile you can take care of the icing (topping). To do this, beat the butter with the honey and the speculoos cream (can be found pretty much everywhere during Christmas time) until frothy. Add a dash of milk and beat again vigorously. The mass should have a creamy, fluffy consistency. Now keep the cream in the refrigerator.
- After the baking time, take the tray out of the oven and divide the dough into small cuts (be careful! Cuts, not brownies!).
- Pour the cream into a piping bag and decorate the cuts with it.
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