Ginger Speculoos Crisp
Ginger Speculoos Crisp
Ingredients
Butter - 150 gms
Brown Sugar - 175 gms
Milk - 65 gms
Almond flour - 70 gms
Flour - 110 gms
Ginger powder - 1 tsp
Method:
1. In a wide bowl add Butter, Brown Sugar & blend the butter.
2. Mix with brown sugar add milk & mix then Blend.
3. Add Almond flour, Flour & Ginger Powder
4. Mix well & make a dough.
5. Make a Sheat to 2-3 mm thick.
6. Bake at 350°F / 180°C for 10 minutes.
7. Cut to 10x7cm & roll before it gets crisp
8. Fill it up with Mascarpone Cheese cream
9. In a plate base it with Blueberry compote.
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