Use the flat beater to mix all the ingredients at medium speed for 2-3 minutes.

Spread the mixture evenly (thin layer – 4-5 mm) onto a parchment paper and place if you wish nuts or Chocolate drops on top.

Place the parchment paper onto trays.

Bake at 170-180°C for 8-10 minutes. Make sure that the product does not lose it’s characteristics (moistness) from overbaking. Lower the baking during duration if it comes out dry.

Once it has cooled down, cut into preferable shapes and sizes, depending on the application you want to use the base for. If you do not want to use it immediately you can cover it with a plastic sheet and preserve in the fridge.

To finish up your application (logs, gâteau etc) you can fill the base with custards.