A more practical explanation based on seeing the recipie, I’m very bad at baking, so I can’t cook it:
Too little sugar (say ~35g/100g after baking, though I will admit I’m unsure how much or into what form the heat will break down the polysaccharides in flour)
Crumbly, how does this whole mix bind together tightly ? How will it not break into tiny pieces if transported in a truck over hundreds of km ?
Too fat for most pallets (~22g/100g, assuming “normal’ 80-85% fat butter), most people are not used to those levels of saturated fats, pastries tend to be less far and importantly the fats are mainly vegetable oils.
Ginger is hit and miss, it’s like aceto balsamico, some people add it to every dish and it makes everything better, other people hate it, little in between. So adding gingers is a move that will probably divide your audience quite heavily (as in, it’s a taste boost for some, but a downgrade for others, without making or breaking the whole experience, but enough to elevate it or to turn it from good to mediocre )
A more practical explanation based on seeing the recipie, I’m very bad at baking, so I can’t cook it:
Too little sugar (say ~35g/100g after baking, though I will admit I’m unsure how much or into what form the heat will break down the polysaccharides in flour)
Crumbly, how does this whole mix bind together tightly ? How will it not break into tiny pieces if transported in a truck over hundreds of km ?
Too fat for most pallets (~22g/100g, assuming “normal’ 80-85% fat butter), most people are not used to those levels of saturated fats, pastries tend to be less far and importantly the fats are mainly vegetable oils.
Ginger is hit and miss, it’s like aceto balsamico, some people add it to every dish and it makes everything better, other people hate it, little in between. So adding gingers is a move that will probably divide your audience quite heavily (as in, it’s a taste boost for some, but a downgrade for others, without making or breaking the whole experience, but enough to elevate it or to turn it from good to mediocre )