I baked Kuih Bangkit and remembered that Soke Hah had a recipe where I could use up some of the remaining egg whites. Found this recipe of hers to make this crispy biscuit.
Sorry Soke Hah, I have to replace pumpkin seeds with melon seeds cos' I have these available and not thinking of buying too much baking ingredients until I have finished using up those that I have in hand.
Easy and quick to prepare and bake. The difficult part is just the spreading of the batter before baking. Otherwise, the mixing and baking is easy and quick.
Recipe for Pumpkin Sunflower Crisps [here]
Ingredients
[makes about 50-60 crisps]
2 egg whites about 60 gm - lightly beaten
80 gm caster sugar
2 tbsp or 1 oz melted butter
50 gm plain flour
75 gm pumpkin kernels [I used melon seeds]
75 gm sunflower seeds
1/4 tsp vanilla
Ingredients
[makes about 50-60 crisps]
2 egg whites about 60 gm - lightly beaten
80 gm caster sugar
2 tbsp or 1 oz melted butter
50 gm plain flour
75 gm pumpkin kernels [I used melon seeds]
75 gm sunflower seeds
1/4 tsp vanilla
- Sift flour into a mixing bowl, add in sugar, mix well. Add in the seeds.
- Make a well in the centre, add in the melted butter, lightly beaten egg whites and vanilla. Mix till well combined.
- Leave batter to rest for 30 minutes.
- Drop 1 level tsp of batter onto a parchment lined baking tray. Using the back of the spoon spread thinly to any shape taking care not to overlap the seeds.
- Bake in a preheated oven @ 180 degrees C for 8 to 10 minutes on middle rack [taking care not to over-bake].
- Let cool in tray for a while before transferring onto a wire rack to cool completely.
- Store crisps in an air-tight cookie jar.
I'm submitting this post to Best Recipes for Everyone Jan and Feb 2015 Event Theme: My Homemade Cookies
by Fion of XuanHom's Mom
and co-host by Victoria Baking Into The Ether
by Fion of XuanHom's Mom
and co-host by Victoria Baking Into The Ether
I'm also linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015
hosted by Miss B of Everybody Eats Well In Flanders
and co-hosted by Charmaine of Mimi Bakery House
I am also submitting this to the "Cook & Celebrate: CNY 2015" event hosted by Zoe of Bake for Happy Kids, co-hosted by Yen of Eat Your Heart Out and Diana of The Domestic Goddess Wannabe.
I am also submitting this to the "Cook & Celebrate: CNY 2015" event hosted by Zoe of Bake for Happy Kids, co-hosted by Yen of Eat Your Heart Out and Diana of The Domestic Goddess Wannabe.
16 comments:
Sensational!!! Now a outlet for the leftover egg whites... These looks too good to be resisted..
This for sharing this lovely recipe with best recipes
Kimmy, these look really good! So crispy and crunchy. I have been wanting to try these too but I might end up eating a lot of it hah..hah...
Hi Victoria, I saw this recipe of Soke Hah's last year and I remembered telling her I will try this recipe to use up the egg whites leftover from making Kuih Bangkit. These are really crispy.
Hi Phong Hong, these are rather addictive and a good snack while watching TV. From this recipe, I managed to make only a bottle with some leftovers. The leftovers were finished quickly. I gave away the other bottle to my Dad's cardiologist cos' I can't eat too much of this due to sensitive teeth. Next year, I will make more to share.
Kimmy, I know I'll non-stop munching these crispy cookies ^-^!
Hi Kimmy, these look crispy and addictive ! Yummy!
Good morning Kim,
Just look at the picture,I know this must be very crispy and addictive.
Hi Karen, yes a piece is never enough. My hubby finished several pieces is one go. If not for my sensitive teeth, I would have eaten more than him and won't give away the one bottle that I have,hah, haha!
Hi Esther, addictive I agree fully. Next year I will use all the egg whites that I have from making Kuih Bangkit to make these, maybe substituting with other nuts.
Hi Aunty Young, these are thin and crispy. Not too sweet but has buttery fragrance too.
Really thin and crispy!
Hi Kimmy,
It must be difficult to stop nibbling these thin crispy nutty treats. Yum!
Zoe
Hi Fion, these are really thin and crispy but it does not break that easily. I like the taste.
Hi Zoe, if not for my sensitive teeth, I think I can eat lots of these cos' the seeds are crispy and tasted good.
I had so much egg whites left the other day, end up jus make omelette hahah! But these look good.
Hi Yen, I was happy to know this recipe from Soke Hah [No Frills]. Next year, I'll bake with different seeds or nuts to use up the egg whites.
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