Hazelnut and beer crumble

Name: Hazelnut and beer crumble
Ingredients: 250 g Rye bread; 150 g Flour; Salt; 45 g Apple syrup; 100 g Hazelnut; 200 ml Westmalle; 100 g Soft butter

Delicious as a crispy garnish with a game dish.

Ingredients

250gRye bread

150gFlour

Salt

45gApple syrup

100gHazelnut

200mlWestmalle

100gSoft butter

Preparation

Briefly roast the hazelnuts in the oven. Let cool and grind finely in a food processor.
Add rye bread and flour and process into crumbs.
Then add the apple syrup, butter, and beer and mix into a 'batter'. Place on plastic wrap and roll into a log. Freeze.
Once frozen, grate with a coarse grater onto a baking mat (spread well) and bake crispy at 120°C for about 20 minutes.

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