When I want to use up leftover Egg White, I most likely bake ‘Langues de Chat’ Biscuits, but not in the proper way any more. I thinly spread the mixture on a baking tray and make one large biscuit. It’s easy to break it into smaller pieces as the biscuit becomes crispy when cools down. You can add some Almond Flakes. Today I added Pepitas (Pumpkin Seeds).


4 Servings


*Note: First you need to weigh the Egg White. Today 1 Egg White weighed 35g. So I used same weight of each Butter, Sugar and Flour. Slightly more or less would be fine. Alter the amount accordingly.

1 Egg White *It weighed 35g. So I needed 35g of everything.
35g Caster Sugar
35g Butter *melted
35g Plain Flour
35g (about 1/4 cup) Pepitas (Pumpkin Seeds)

  1. Preheat the oven to 160℃. Line a baking tray with baking paper.
  2. Beat Egg White & Caster Sugar in a mixing bowl. You don’t need to whip it up. Add melted Butter and mix well, then add Flour and mix well.
  3. Add Pepitas (Pumpkin Seeds) and combine. Thinly and evenly spread the mixture over the prepared tray.
  4. Bake for about 20 minutes or until nicely browned. Transfer to a cooling rack. Biscuits should become crispy as it cools. Break into smaller pieces.
  5. *Note: If the lighter coloured parts of biscuit are not crispy, leave them in 120-140℃ oven for extra time.