Kruszonka – Another Idea

I wrote about kruszonka toppings – crumbles for cakes and buns earlier.

Whilst making the Rhubarb & Custard tart, I came across another idea for this topping and I think it worked well.

In this case the kruszinka mix is baked seperately on a baking tray in a hot oven and used as a topping on the cake or bun.

It can also be used as a topping for desserts such as yoghurt or budyń

• INGREDIENTS
• 100g plain flour
• 70g butter – cold
• 70g granulated sugar
• METHOD
• Pre-heat the oven to GM6 – 200^oC.
• Mix butter with flour until the mix is like breadcrumbs.
• Stir in the sugar.
• Spread on a baking sheet.
• Bake for around 30 minutes – stirring ocasionally.
• It should be golden and crunchy.
• NOTE – You can keep it in a airtight box if all is not used straight away.