Lapland Biscuits
Yield
servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| ⅔ | cup |
all-purpose flour
|
|
| ⅔ | cup |
milk
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
butter
melted |
|
| ¼ | teaspoon |
salt
|
|
| 2 | each |
egg whites
stiffly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 158 | ml |
all-purpose flour
|
|
| 158 | ml |
milk
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
butter
melted |
|
| 1.3 | ml |
salt
|
|
| 2 | each |
egg whites
stiffly beaten |
*
|
Directions
Beat egg yolks 4 to 5 minutes or until thick and lemon colored.
Add sugar, flour, milk, butter and salt.
Beat 2 to 3 minutes.
Gently fold in beaten egg whites.
Spoon batter into 12 well greased muffin pans.
Fill to ⅔ full.
Bake at 375℉ (190℃) F for 30 minutes.
Serve with butter and jam or jelly if desired.
