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Add a photoServings: 1
Ingredients
- 50 gm cocoa pwdr
- 250 gm icing sugar
- 200 gm plain flour
- 300 gm egg white
- 300 gm melted butter Mix all the dry ingredients together in a bowl. Slowly add in the egg white mixing continuously.
Directions
- Add in the mated butter and mix well.
- Spread the paste proportionately across the template lift it up to leave a round of paste on the cool baking sheet.
- Bake in the oven preheated to 160 degrees C/325 degrees F/gas mark 3 for 56 min.
- While still warm lift each biscuit with a spatula and shape into basket or possibly tuile shape.
- This recipe works best if made one day in advance and with all the ingredients at room temperature. The easiest way to get an even thin round surface is to cut a template (qv almond tuiles).
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