Biskuitstreifle
Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 2 | large |
eggs
separated |
|
| ¾ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
milk
a bit |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
baking powder
a bit |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 2 | large |
eggs
separated |
|
| 177 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
milk
a bit |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
baking powder
a bit |
*
|
Directions
Cream the butter and 2 egg yolks, then add milk, flour, salt, and baking powder.
Meanwhile, beat the 2 egg whites into stiff peaks.
Carefully fold into batter.
Line a jellyroll sheet with baking parchment, and cover with ⅓ inch layer of the dough.
Bake at medium heat. After the pastry has cooled, cut into small strips, about ¾ inch x 1½ inches big.
Add to soup just before serving.
Serves 4.
