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VRIESKASTERT

  • Nataniel in Nantes
  • Jan 4, 2017
  • 1 min read

1 kp gerasperde klapper 1/2 kp dadels, fyngekap 1/2 kpp okkerneute, fyngekap 1/2 kp amandels, fyngekap 4 eetlpl onversoete kakao 1/2 tlpl vanielje ekstrak

Vir die vulsel:

2 kp klappermelk 1 kp grondboontjiebotter 3 eetlpl heuning knippie sout 1/2 tlpl vanielje-ekstrak

Plaas al die korsbestanddele in 'n elektriese menger en pols tot fyn Bedek die bodem van 'n 22cm tertbak met bakpapier en druk korsmengsel op bodem Plaas in die yskas Klits die klappermelk en grondboontjiebotter saam tot goed gemeng Voeg die heuning, vanielje en sout by en meng deeglik Verwyder die kors uit die yskas en bedek egalig met die vulsel Plaas in die vrieskas vir 3 ure

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