Spooned Biscuits
From the one star french chef Patrick Asfaux
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Spooned biscuits were originally round shaped. They took the name "spooned" biscuits by the fact that they were shaped and laid on the baking tray using a spoon.
They definitively took their modern, slender shape in the XIX century. These biscuits are the base for multiple desserts such as "charlottes" and other goodies.
Recipe for thirty spooned biscuits
They definitively took their modern, slender shape in the XIX century. These biscuits are the base for multiple desserts such as "charlottes" and other goodies.
Recipe for thirty spooned biscuits
- 4 eggs
- 100g flour
- 80g icing sugar (20g for the egg white and the rest for dusting)
- 125g caster sugar
- 1 packet of vanilla sugar
Progression
1- Pre-heat your oven at 180 degrees Centigrade (gas mark 6, 250F)
2- Separate the egg whites from the yolks into two separate bowls.
3- Add the caster sugar and the vanilla sugar into the yolks and whisk energetically until they reach a white-ish, creamy texture. Then sieve the flour and fold it into the yolks.
4- Whisk the egg whites until stiff. Then add in 20g of icing sugar.
5- Rapidely fold the egg whites into the egg yolk-flour mixture.
6- Using a piping bag lay down your mixture on a non-stick baking tray. They must be about 8 to 10 cm (3 to 4 inch)long and 2 cm (3/4 inch) wide. Finally dust them with the rest of the icing sugar.
7- Bake for 18 to 20 minutes without opening the oven (unless you need to turn the tray around half way though baking to allow them to cook uniformly).
These biscuits keep well in the freezer. They will stay fresh, placed in a tin for 2 to 3 weeks.
2- Separate the egg whites from the yolks into two separate bowls.
3- Add the caster sugar and the vanilla sugar into the yolks and whisk energetically until they reach a white-ish, creamy texture. Then sieve the flour and fold it into the yolks.
4- Whisk the egg whites until stiff. Then add in 20g of icing sugar.
5- Rapidely fold the egg whites into the egg yolk-flour mixture.
6- Using a piping bag lay down your mixture on a non-stick baking tray. They must be about 8 to 10 cm (3 to 4 inch)long and 2 cm (3/4 inch) wide. Finally dust them with the rest of the icing sugar.
7- Bake for 18 to 20 minutes without opening the oven (unless you need to turn the tray around half way though baking to allow them to cook uniformly).
These biscuits keep well in the freezer. They will stay fresh, placed in a tin for 2 to 3 weeks.
credits photo : © NLPhotos - Fotolia.com
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