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Part 1
- 200 g White Sorghum Flour not superfine
- 200 g Organic White Cane Sugar
- 60 g Arrowroot
- 55 g Potato Starch
- 4 tsp Baking Powder
- 1/4 tsp Sea Salt
Part 2
- 280 mL Unsweetened Milk of Choice (10 ounces)
- 3 TBSP Organic Extra Virgin Olive Oil
You'll Also Need
- Creme Cookies opened in half OR crushed into small bits (we used Kinnikinnick)
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