Gingersaints

Ingredients

Left over croissants sliced in 1 cm thick slices 200 g icing sugar 10 g ground ginger 5 g salt Pinch of ground allspice Soft honey

Preparation

1 In a bowl, combine the icing sugar, ground ginger, salt, and a pinch of ground allspice. Stir until well mixed. 2 Roll each croissant slice in the sugar-spice mixture until fully coated. Gently tap off any excess mixture. 3 Place the coated croissant slices on a baking sheet lined with parchment paper. 4 Generously drizzle soft honey over the top of each croissant slice. 5 Cover the croissants with another piece of parchment paper, then place a second baking sheet on top to press the slices flat.

Baking steps in Invoq oven

Preheat - 180˚ C - 1 minute

Insert product when alarm sounds

Convection - 170˚ C – 80% fan speed – closed exhaust – 20 minutes.

After baking, carefully remove the top tray and allow the croissant biscuits to cool completely on the baking sheet.

Recommended tray

Baking tray smooth non-stick

Chef's tips

For an extra burst of flavour, add a teaspoon of finely grated orange or lemon zest to the sugar-spice mixture before coating the croissant slices. The citrus zest will complement the honey and spices, adding a fresh and vibrant note to your biscuits.

OR

Before drizzling the honey, sprinkle some chopped nuts (like almonds, pecans, or pistachios) or seeds (such as sesame or sunflower seeds) on top of the croissant slices. This will add a delightful crunch and additional depth of flavour to your biscuits.

Edwin Adkins

Culinary Support

Gingersaints

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