süßigkeiten im glas

Nachhaltiger Brotkasten aus Bambus – Jetzt kaufen beers Füllvolumen:125 ml https://toepferkunst.com/cdn/shop/files/noble-kollektion-geschirrset-dunkelgrau-steingut-toepferkunst-21.jpg?v=1744976677&width=1946 Ingredients 100g unsalted butter 50g caster sugar 50g honey (I like to use dark honey such as Garigue, Buckwheat or Chestnut 1 tbsp toasted fennel seeds 1/2 tsp flaky sea salt 3 whole eggs, lightly beaten 100g wholemeal flour (stoneground if possible) 50g white flour (stoneground if possible) 50g malted wheat flakes (milled) or malted wheat flour 50g finely blitzed sourdough breadcrumbs (dried) 5g baking powder 75g dark chocolate, roughly chopped (I love Pump Street’s 85% Ecuador chocolate for this) 55g candied peel (finely chopped) 55g lightly toasted whole almonds (roughly chopped) Method Beat the butter, sugar and honey together in the bowl of a stand mixer until combined Candy bar

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