Gastronomixs

Gingersnaps

Incredibly crispy garnish for sweet and savoury compositions.

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands.

Gingersnaps

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Ingredients

100

g

ginger syrup

100

g

honey

50

g

sugar

100

g

butter

75

g

flour

 

 

ginger, fresh

Preparation method

  • Combine the butter and sugar in a planet mixer.
  • Add the ginger and the honey and mix well.
  • Fold in the flour, grate in fresh ginger to taste, and mix.
  • Place a silicone mat or silicone paper on a baking tray.
  • Use a template and a palette knife to thinly spread the batter onto the baking tray.
  • Bake in an oven at 160°C until golden brown.
  • You can shape the ginger snaps while they are still warm, around a ring for example.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • Use as part of a savoury dish as a crunchy topping on a glazed duck breast, for example, or on top of slow-cooked glazed pork belly.
  • As a component in a dessert with mascarpone and mango.

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