©2019
AuthorDartagnan"Slaton Bakery puts a little bit of magic and a whole lot a ginger in each snap, and this makes a crazy delicious pie crust"
Preheat oven to 350°
You will probably have 1/3 to 1/2 cup left over when using a springform pan.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. (or consider using a small slow cooker bag)
Finely process the ginger snaps, biscoffs and brown sugar in a food processor. Add the butter and process until moist crumbs form.
Press the mixture onto the bottom of the prepared pan (not on the sides of the pan), gently press with flat bottom glass to compress, attention to the edges.
Bake the crust until it is set and beginning to brown, about 12 minutes. Let cool on rack.
Process to fine grind the ginger snaps, biscoffs and light brown sugar in a food processor. Add the butter and process until moist crumbs form.
With a flat bottom cup, glass or bowl, Press the mixture onto the bottom of the pan, from the center outward and hand form
up the sides.
Bake the crust until it is set and beginning to brown, about 12 minutes. Cool on rack.
Ingredients
Directions
Preheat oven to 350°
You will probably have 1/3 to 1/2 cup left over when using a springform pan.
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. (or consider using a small slow cooker bag)
Finely process the ginger snaps, biscoffs and brown sugar in a food processor. Add the butter and process until moist crumbs form.
Press the mixture onto the bottom of the prepared pan (not on the sides of the pan), gently press with flat bottom glass to compress, attention to the edges.
Bake the crust until it is set and beginning to brown, about 12 minutes. Let cool on rack.
Process to fine grind the ginger snaps, biscoffs and light brown sugar in a food processor. Add the butter and process until moist crumbs form.
With a flat bottom cup, glass or bowl, Press the mixture onto the bottom of the pan, from the center outward and hand form
up the sides.
Bake the crust until it is set and beginning to brown, about 12 minutes. Cool on rack.