Recipe idea from better homes and gardens , but i made mine a little different .

Made some from Internet last week came out like ginger snaps so I found this on Internet. Says makes 30 but I got 40 and not small.

Summertime is almost here so I thought about enjoying some fresh berries that God has provided for us from the earth.

Used to make biscuits 20+ years ago for charities and school fetes but recently things weren't working out. These however are perfect, yummy and my favourite plus my own recipe...

There are lots of different variations of the term biscuit. UK has their own buttery crispy version, USA has their own flaky version and Italy has this amazing version. It is crispy and crunchy while soft and chewy on the inside. Almost like a cookie consistency, which I love and adore; I would literally trade a whole cake for a piece of cookie. Period.What's really fascinate me is how simple it is to make these biscuits. They require only a handful of ingredients and they are absolutely gluten-free. Egg whites is the base of these biscuits, if you get it right, the rest will be smooth sailing. I prefer my biscuits to be mini in size. I find it guilt-free as I popped these in my mouth, you know how your brain treats you when you are eating sliders instead of burgers. Lol!You can of cos make larger ones. Be sure to space them out as they will spread during baking process. I am not a fan of those no-bake-cheesecake. But when I am in the mood for some no-bake cakes, I will always use this as the base crust. Trust me. It make a whole lot of difference as compared to using those store-bought cookies or biscuits. I will post a no-bake cake recipe using these biscuits soon. Pls stay tuned. In the meantime, pls give this recipe a try.

1 hour to prep, 15 mins to cook.

Amazing !

This recipe was passed on to me by mydaughter in law Heather. She got the recipefrom her Grandma Rowe. We're talking atleast three generations of biscuits!

I had pretty much all the ingredients in the cupboard to make this recipe. So I got working and made them. Recipe found on www.deliaonline.com.

I have made so many of these belguin biscuits, I usually double the mixture as I never seem to make Enough! I like to pipe my icing too, just to make them look tidy.

Used to make these between 1992 - 2004 for charity for all the schools and fetes, I added coconut or fruit to get different flavours but then I rolled it out. The book is from my late ex mum in law who sadly passed away last year so I want to do her proud again.

found in people magazine - taken from the gramercy tavern cookbook