Ginger crunch

Ginger biscuit

  • 230 g softened butter
  • 150 g Opal
  • 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

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.
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

  • 250 g Nacar
  • 10 g powdered yoghurt
  • 0,5 g 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.