Dutch Pastry: Spoorpunt
Servings 8 servings
Equipment
- Kitchen Processor
- Non-stick Baking Pan
- Non-stick Baking Paper
- Saucepan
- Bowl
Ingredients
- 600 gram Cookies mix of leftovers like cookies, sweets, bread
- 200 gram Butter + extra for greasing
- 350 gram Honey
Topping
- 200 gram Powdered Sugar
- Pinch of Dried Beet Powder or puréed raspberries
- Raspberries
- Whipped Cream
Instructions
Preparations
- Crumble all cookies until very fine in the food processor.
- Fold the baking paper until it fits neatly in the baking tin. Then grease the paper slightly with some butter.
Mixing
- Melt the butter in the saucepan on a low heat.
- When the butter is melted, you can turn off the heat. Add the honey to mix all wet ingredients.
- Mix the cookies with the honey and butter. Then add everything to the baking tin and press it well. Let the pastry cool down in the refrigerator until set.
Topping
- Mix the sugar with some dried beetroot powder. To color the glaze, you could also used some puréed raspberries! Then add some water, little by little, to make a thick glaze.
- Cover the mega cookie with the glaze. When you are ready to serve the 'Spoorpunten', add some whipped cream and fresh fruits!