Print Recipe

Ingentings Biscuits

Course: Fika
Servings: 30 biscuits
Author: Bronte Aurell

Ingredients

The biscuit

  • 200 g plain flour
  • 1 egg yolk
  • 125 g butter
  • 1 tbsp cream
  • 2 tbsp icing sugar
  • lemon zest

The topping

  • 2 egg whites
  • tiny pinch of salt
  • 100 g caster sugar
  • 1 large tsp vanilla sugar or vanilla essence
  • 2 tsp white wine vinegar
  • Optional: 3 tbsp finely chopped almonds

Instructions

  • Method:
  • In a food processor blitz the ingredients for the biscuits (if you don’t have a processor, crumble the cold butter into the flour, then incorporate the rest of the ingredients). Do not work the dough too much. When it is smooth, pop it in a plastic wrap and leave in the fridge for at least 30 minutes to set.
  • Meanwhile, make the meringue topping. Whisk the egg whites with a teeny pinch of salt. Slowly add the sugar and vanilla sugar, bit by bit, and whisk on high speed until you have a shiny, glossy, firm mixture that forms sharp peaks. This will take quite a while. At the end, add the vinegar and – if using – the chopped almonds.
  • Roll the dough out on a floured surface to the same height as a digestive biscuit. Use a round cookie cutter to cut out the biscuits and place on a baking tray. Repeat until all dough has been used.
  • Either spoon out or use a piping bag to get the meringue mixture on to each biscuit. I like quite a thick layer (so the meringue stays gooey in the middle), but if you prefer less, this also works.
  • Bake in the middle of the oven at 150 degrees for around 15 minutes until the base is cooked. I usually leave mine in the over with the door open for a further fifteen minutes,but this is optional.
  • Variations: add colouring, different flavours and experiment. This really is a lovely light treat and worth the effort.