Vanilla Crumb Ingredients
Makes about 450g
| 100g | minus 1 tablespoon unsalted butter, melted |
| 170g | plain/all-purpose flour |
| 110g | plus 1 tablespoon caster/granulated sugar |
| 70g | cornflour/cornstarch |
| 1 teaspoon | vanilla extract |
Method
Preheat the oven to 180°C/ fan 160°C (350°F) Gas 4.
Mix together all the ingredients by hand in a bowl until resembling fine breadcrumbs. Tip onto a baking sheet lined with greaseproof baking parchment and bake in the preheated oven for 20 minutes until pale but cooked. Fork through the mixture as it cools to create fine crumbs.
Store in an airtight container for up to 2 weeks or in the freezer for up to 1 month.
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Afternoon Tea at the Cutter & Squidge Bakery by Annabel Lui & Emily Lui (Ryland Peters & Small, £16.99) Photography by Clare Winfield © Ryland Peters & Small |