- Wet Mix: 320g flour, 160g malt flour, 400g hazel flour / chestnut flour, 400g melted butter, (hazel flour is hazelnuts ground down and passed)
- Dry Mix:320g flour, 700g malt flour, 400g hazelnut/chestnut flour, 200g caster sugar, 600g dark ale
Ingredients
Method
wet Mix combine all dry ingredients together in robot coupe and slowly add butter until a fine crumb, ref ridge this.
dry Mix combine dry ingredients in robot coupe slowly add the ale until a crumb formed, then place spread out on a tray and bake at 160oc for 15 minutes remove and combine wet mix and dry mix and dehrydrate, remove and pass through sieve.
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