Ugine Biscuits

Delicate, lacy biscuits , Ugine Biscuits must be made in several batches since they are rolled while still warm and if you cook too many at once the biscuits will harden before you have time to shape them. The biscuits have a tendency to stick to the baking sheets, so make sure they are well greased or, if possible, use a non-stick baking sheet.

30 BISCUITS

12 oz. plus

1 tablespoon unsalted butter, melted

2 egg whites

4 oz. castor sugar lj oz. flour

1 teaspoon grated lemon rind

With the tablespoon of butter, grease two baking sheets and set aside. Preheat the oven to fairly hot

375°F (Gas Mark

5,190°C).

In a medium-sized mixing bowl, beat the egg whites with a fork until they are frothy. Using a large metal spoon, fold the sugar into the egg whites. Carefully fold in the flour, alternately with the remaining melted butter. Stir in the lemon rind.

Place teaspoons of the mixture on the baking sheets, spacing them well apart. Using the back of the teaspoon, spread the mixture out into circles about 2-inchcs in diameter. Place the baking sheets in the oven and bake for 5 to 7 minutes or until the biscuits are lacy in appearance and golden brown. Remove the baking sheets from the oven

Remove the biscuits from the baking sheets and wrap them around a thin rolling pin or the handle of a wooden spoon. Place the biscuits on a wire rack to cool completely. Shape, cook and roll up the remaining mixture in the same way.

When the biscuits are cool, either serve them or store in an airtight tin.

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