Ginger crunch | Chocovic
This biscuit recipe pairs the warmth of ginger with a crunchy texture with Chocovic’s sweet white chocolates.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 230 g softened butter
- 150 g Selección - Opal - drops - 5 kg bag
- 200 g raw sugar
- 75 g sugar
- 270 g weak flour
- 6 g bicarbonate of soda
- 3 g salt
- 30 g crystallized ginger
- 10 g powdered ginger
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