Makes around 15 biscuits
Ingredients
- 1 Egg (white only)
- 1/4 cup Sugar
- 2 tablespoons Plain Flour
- 20g Butter (melted)
- 1/2 teaspoon Vanilla Essence
- 1 teaspoon My Dilly Bag Roasted Wattleseed
Method
- Preheat oven to moderate 180 degrees Celsius / 375 degrees Fahrenheit
- Prepare an oven tray by greasing or cover with baking paper
- Whisk egg white add sugar until peaks form. Fold in the flour, butter, vanilla and wattleseed
- Place small amounts at a time on the prepared tray, separated, and spread thinly. Bake for 5 minutes or until just golden, carefully remove and place over a rolling pin to cool
- Keep in an airtight container, in the fridge, for a week or two. When ready to use, brighten by re-baking in a moderate oven for a few minutes and once again cool over the rolling pin
