Combine dry ingredients and butter Mix until turns into crumb texture Bake at 175 C for 25 min Cool Blitz Pour liqueur, blitz again Add extra 2 tbsp of melted unsalted butter Mix well
Mix all at once until can’t see any lumps of butter if crumbs starts turn in to a pastry stop immediately Transfer to baking tray Bake in the oven at 180 C for 20-30 min Cool down completely Blitz with robot coupe Don’t refrigerate if using the same day