Flo Scrum

Flo's Recipes

Tejas Biscuits

Published on: by Flo

Ingredients

  • 100 grams of melted butter
  • 100 grams of egg whites
  • 40 grams of shredded coconut
  • 70 grams of cornstarch
  • 100 grams of powdered sugar
  • a pinch of salt

Method

  • We prepare this recipe ahead of time to let the dough rest. First, melt the butter and, while still warm, mix it with the egg whites.

  • Add the shredded coconut, cornstarch, sugar, and a pinch of salt, and mix well. Let the dough rest in the refrigerator, tightly covered, for an hour.

  • Preheat the oven to 170°C fan-assisted to warm it up. Line the baking sheet with baking paper.

  • Remove the dough from the refrigerator and, using a spoon, place thin circles, leaving space between them. Make several baking sheets if necessary.

  • Bake the tiles carefully because they bake very quickly, and each oven can vary the time. In mine, they're done in about eight minutes.

  • When the edges of the cookies are golden brown and the centers are cooked, remove them and let them cool. Then we put them on a rack so they stay crispy, although if you want to shape them into a tile, you'll have to place them on a rolling pin or a bottle while they're still hot.

biscuits