600gramCookiesmix of leftovers like cookies, sweets, bread
200gramButter+ extra for greasing
350gramHoney
Topping
200gramPowdered Sugar
Pinch of Dried Beet Powderor 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!