Ginger and lemon streusel (crumble)

• Preheat the oven to 180 ºC.
• Mix all the ingredients except the butter, half the ginger and lemon.
• Add the cold butter cut into cubes, make a sablage (work the ingredients with your hands) and let it cool.
• Bake in the oven for 10 minutes.
• Sprinkle the streusel (crumble) fresh from the oven with the other half of the ginger and lemon zest and mix well.
• Store in the stove or in a dry place.

The elaboration method is a sablage:

• First mix the flour with the cold butter cut into cubes, using a machine or by hand. Using this method, the particles of flour (and therefore gluten) are "wrapped" in a grease protection, waterproofed to avoid the ingredients mixing together.
• The final mixture is a granular solution.