pinch of cinnamon
½ cup roasted, salted macadamias, roughly chopped
100 grams biscuits (I used chocolate chunk cookies, broken roughly)
3 tablespoons brown sugar
¾ teaspoon each ground cinnamon and ginger
¼ teaspoon ground allspice
3 tablespoons melted butter
Preheat the oven to 180°C.
Crunch: Put all the ingredients in a food processor and pulse until combined and the mixture resembles coarse breadcrumbs. You don’t want it finely ground.
Tip onto a baking tray and spread out to an even layer. Bake for 3 minutes then turn and separate the mixture using two forks and bake for another 2-3 minutes until a good golden colour. The mixture will be soft but will become crisp when cool.
To serve: Place the strawberries on plates. Add a dollop of sour cream with a pinch of cinnamon and a spoonful of macadamia crunch. Diners dip the strawberries in the sour cream then in the crunch. Makes 2 cups of crunch
Cook’s tip: Store any leftover crunch in an airtight container for 1 week. Don’t use a cream filled biscuit to make the crumbs.