Cream together the butter and the sugars on medium speed until light and fluffy.
Add the eggs gradually while mixing to emulsify. Scrape down.
Separately, whisk together the flours, baking powder and salt.
Add the dry ingredients and mix on low speed to combine. Scrape down.
Add the chocolate wafers to combine. Refrigerate dough.
Roll into 800g logs and refrigerate. Slice (1/2 in thick), separate and bake on parchment-lined sheet pan in 75mm tart rings.
Bake at 350˚F/177˚C for about 12 minutes until golden brown. Cool.
