Ginger crunch

Recipe

Ginger biscuit

ingredients	preparation
230g softened butter 150g CHW-O35OPAL 200g raw sugar 75g sugar 270g weak flour 6g bicarbonate of soda 3g salt 30g crystallized ginger 10g powdered ginger	Place all ingredients except for the white chocolate in the mixer bowl. Using the blade, mix everything together carefully at medium speed. Add the melted white chocolate to the bowl. Mix and leave to rest for a few minutes. Spread to a thickness of 0.2 cm between two sheets of baking paper. Freeze. Cut out using a 2.5 cm dough cutter. Preheat the oven to 165ºC. Bake for about 20 minutes in a round Silpat mould to keep its shape.

ingredients

preparation

230g

softened butter
150g

CHW-O35OPAL
200g

raw sugar
75g

sugar
270g

weak flour
6g

bicarbonate of soda
3g

salt
30g

crystallized ginger
10g

powdered ginger

Place all ingredients except for the white chocolate in the mixer bowl.
Using the blade, mix everything together carefully at medium speed.
Add the melted white chocolate to the bowl.
Mix and leave to rest for a few minutes.
Spread to a thickness of 0.2 cm between two sheets of baking paper.
Freeze.
Cut out using a 2.5 cm dough cutter.
Preheat the oven to 165ºC.
Bake for about 20 minutes in a round Silpat mould to keep its shape.

White chocolate

ingredients	preparation
250g CHW-O35NACA 10g powdered yoghurt 0,5g white food colouring Q.S. lime	Mix the white chocolate with the while food colouring and temper. Add the powdered yoghurt. Grate some lime zest into a silicon mould, then fill with white chocolate before covering with the ginger crunch mixture.