London, Week Two, Day Three.

IMG_4293Today is a recycling day, not in the classic sense, of putting out the cardboard, plastic, bottles etc. Living where I do, everyday is a recycling day, but I mean FOOD recycling. And by that I mean something that has been cooked earlier on in our, “Bunker” will be dug our of the freezer, defrosted and served again. And so it was.

Consequently, I had time to bake. And I had a bit of a dilemma, I had 8 egg whites to use ( left over from the pasta of the other evening. As I have said previously I am not an avid baker, but there were and still are recipes or ideas that I am longing to try. So today we have some cookies  ( using some of the egg whites) that are a cinch to make, even more of a cinch to eat and easy enough that little ones can make them for you. Come on kids, make some cookies!

All you need to make these cookies are three ingredients, YES, just three.

  • 1 Cup nuts, I used a mix of hazelnuts and walnuts
  • 2 medium size egg whites
  • 1/2 cup fine sugar, caster is best.

Heat the oven to 180 C. Toast the nuts and then when cool  blitz in a food processor until coarsely chopped.

Beat the egg whites until stiff and then carefully stir in the sugar and then the nuts. Use greaseproof paper to line a baking tray, spoon the mixture onto the tray leaving about 2″ between them. Bake for about 18 minutes they will be golden brown. Using a spatula, carefully lift the cookies off the tray ( they will be soft), transfer to a cooling rack and leave to cool. I would say store them in a tin or box, but I don’t think that they will be around for long.

I still have egg whites, so more baking/cooking to come !!

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