Egg White & Pepitas Biscuits
When I want to use up leftover Egg White, I most likely bake ‘Langues de Chat’ Biscuits, but not in the proper way any more. I thinly spread the mixture on a baking tray and make one large biscuit. It’s easy to break it into smaller pieces as the biscuit becomes crispy when cools down. You can add some Almond Flakes. Today I added Pepitas (Pumpkin Seeds).
Egg White & Pepitas Biscuits
When I want to use up leftover Egg White, I most likely bake ‘Langues de Chat’ Biscuits, but not in the proper way any more. I thinly spread the mixture on a baking tray and make one large biscuit. It’s easy to break it into smaller pieces as the biscuit becomes crispy when cools down. You can add some Almond Flakes. Today I added Pepitas (Pumpkin Seeds).
Open in Cookpad AppSteps
- 1
Preheat the oven to 160℃. Line a baking tray with baking paper.
- 2
Beat Egg White & Caster Sugar in a mixing bowl. You don’t need to whip it up. Add melted Butter and mix well, then add Flour and mix well.
- 3
Add Pepitas (Pumpkin Seeds) and combine. Thinly and evenly spread the mixture over the prepared tray.
- 4
Bake for about 20 minutes or until nicely browned. Transfer to a cooling rack. Biscuits should become crispy as it cools. Break into smaller pieces.
- 5
*Note: If the lighter coloured parts of biscuit are not crispy, leave them in 120-140℃ oven for extra time.
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