Ingredients
Crispy Slab:
80gm Egg White
40gm Icing Sugar
2gm Salt
15gm Ground Almond
1gm Baking Soda
40gm Butter (melted)
30gm Low Protein Flour
25gm Almond Slice
15gm Almond Nibs
15gm Pumpkin Seed
15gm Black Sesame
15gm White Sesame
15gm Feulletine Crisp
15gm Chicken Floss
4gm GH Salted Egg Emulco
20gm Feulletine Crisp
20gm Chicken Floss
10gm Seaweed Crush
Directions
Method:
Crispy Slab:
1. Preheat the oven at 150 °C
2. Beat the egg white, sugar and salt together, then add in ground almond and baking soda.
3. Next, add all the dry nuts on the prepared tray 30cm x 30cm, spread evenly.
4. Add in feulletine crisp, chicken floss and seaweed crush, spread on top 0n the mixture in the tray. Then, press it tightly.
5. Bake for 15 minutes
6. Once baked, flip the slab and cut into slices 4x7cm,
7. Then, bake again for another 25 minutes till crispy.
You’re ready to serve. Enjoy!
Note: keep in airtight container.
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