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Butter - 40 gms
Egg whites -2
Castor sugar - 65 gms
Plain flour - 50 gms (sifted)
Ground almonds - 1 tbsp


  • Melt the butter gently over a low heat, and allow to cool.
  • Beat the egg whites until frothy, add the castor sugar and beat again for 2-3 minutes until the mixture is thick.
  • Gently fold in the sifted flour together with the melted butter and the ground almonds.
  • Lightly grease 3 baking trays. Drop 3 small spoonfuls of the mixture on to a tray.
  • Spread each spoonful into a shallow oval shape and bake in a preheated oven for about 5 minutes, or until the biscuits are lightly browned round the edges.
  • Quickly remove the biscuits from the baking tray and curl them round the handle of a wooden spoon while still hot.
  • Allow the biscuits to set in shape for 2-3 minutes before removing to a wire tray to go completely cold.
  • Cook the remaining biscuits similarly using a cool baking tray for each batch. Curl and allow the biscuits to set in shape.
  • It is advisable to cook only 3 of these biscuits at a time as speed is needed in shaping them.
  • However the mixture has to be spread on to cool trays, so it is a good idea to have 3 trays in use.
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