Method
Step 1:
Pre-heat the oven to 190°C, (fan 170°C, gas mark 5). Melt the butter and cool slightly.
Step 2:
Whisk the egg whites until stiff but not dry, then fold in the golden caster sugar, melted butter, flour and mixed spice.
Step 3:
Spoon onto baking trays lined with non-stick baking paper and spread each spoonful into a 10cm (4 in) circles. The mixture will be very thin.
Step 4:
Bake in batches for 5-6 minutes until they have a golden tinge.
Step 5:
Immediately remove from the tray, using a fish slice and wind the biscuits around the greased handles of wooden spoons or a rolling pin.
Step 6:
When cooled slightly remove from the handles and place on a wire rack to cool.
Step 7:
If the biscuits become hard during shaping return to the oven for a few seconds until softened.
Ingredients
- 50g Butter (unsalted)
- 2 Egg white(s) (free range)
- 110g Billington's Unrefined Golden Caster Sugar
- 50g Allinson's plain white flour
- 1 tsp Mixed spice
Utensils
- Whisk
- Baking trays
- Baking paper
- Fish slice
- Wooden spoon
- Rolling pin
- Cooling rack
Recipe Reviews
Looking good. I made them with apple pumpkin spice lovely flavour. So easy and quick to make. An excellent recipe for using up egg whites.
Now to get some fruit from the freezer to have with them. Or roast some of our beautiful forced rhubarb from the garden.
Ingredients
- 50g Butter (unsalted)
- 2 Egg white(s) (free range)
- 110g Billington's Unrefined Golden Caster Sugar
- 50g Allinson's plain white flour
- 1 tsp Mixed spice
Utensils
- Whisk
- Baking trays
- Baking paper
- Fish slice
- Wooden spoon
- Rolling pin
- Cooling rack