- 20 g cinnamon ground
- 10g ginger ground
- 300g T45 flour
- 175g brown sugar
- 5g fine salt
- 225g cold butter
Dark Crumble
Ingredients
Method
Grate butter into dry ingredients, and rub together like breadcrumbs
Spread out onto two silpat lined trays and bake @ 160c no fan for 35 minutes
Keeps in airtight container for up to 1 month at room temperature
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