Sponge Finger Biscuits

These biscuits are simple to make and may be used in trifles or uncooked layered puddings. Also, once you are expert at shaping them, they may be used charlottes such as Charlotte Russe. Alternatively, serve these crisp biscuits with poached fruit or szoeet mousses.

20 BISCUITS

1 teaspoon butter

3 oz. plus

2 teaspoons flour

4 oz. plus

2 teaspoons castor sugar

4 eggs, separated & teaspoon almond essence

Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).

With the butter, grease two baking sheets. Sprinkle the 2 teaspoons of flour over the baking sheets, tipping and rotating them to discard any excess.

In a large mixing bowl, combine the 4 ounces of sugar, the egg yolks and almond essence and, using a wire whisk or rotary beater, beat them together until they are thick and pale in colour.

Using a large metal spoon, fold the remaining flour into the egg yolk mixture until it is thoroughly combined.

In another large mixing bowl, beat the egg whites with the wire whisk or rotary beater until they form stiff peaks. Using the metal spoon, fold the egg whites into the egg yolk mixture. Spoon half of the batter into a large forcing bag fitted with a J-inch plain nozzle. Pipe 2-inch lengths of the batter on to the baking sheets. Fill the bag with the remaining batter and pipe it on to the baking sheets in the same way. Sprinkle the remaining sugar over the batter shapes.

Place the baking sheets in the oven and bake the biscuits for 10 to 12 minutes or until they are just firm to the touch. v.

Remove the baking sheets from the oven, transfer the biscuits to a wire rack to cool completely. Store in an airtight tin until required.

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