This yummy snack with gingerbread, apple and wild pâté is the second part of appetizers I made for the Christmas and New Year. It was in the middle of the dish, surrounded by the celery snack with roquefort and walnuts.
I like to be surprised by a recipe, and this one surely does: three ingredients with a totally different background that you would use for totally different occasions. But together they make a surprising combination that works very well. A perfect match for surprising recipes.
If you have serving rings or bakery forms you may use these to cut out the forms of the gingerbread and the apple. If you don’t have them (as I had on this occasion) you may use shot glasses, which works fine also. You may even combine different forms to make it even more festive.
I found the original inspiration on a Belgian website for baking butter. But afterwards I found many similar recipes. But make sure to use “real butter”, that is the best.