November 16, 2016
These are delicious little cakes, traditionally made with ground almonds anyway, so they adapt very readily to gluten free cooking.
- Prep: 10 mins
- Cook: 20 mins
1Mix flour and icing sugar together, then mix in the melted butter and beaten egg whites.
2Place in lightly greased muffin tins (or friend moulds if you have such things)
3Bake at 210C for 15 – 20 minutes until lightly browned and cracking slightly on top.
4Cool in the tins for 5 minutes before removing to a wire rack.
5Serve dusted with icing sugar.