When I need to use up leftover Egg White(s), I usually make Egg White Biscuits. I make a large one and break OR cut it into small pieces. The recipe is easy to remember. You need same weight of Egg White(s), Butter, Sugar and Flour. To make this ‘Kinako’ (Finely Ground Roasted Soy Beans) version, replace 1/3 of Flour with ‘Kinako’.

Ingredients

*Note: First you weigh the Egg White. You would need the same weight of Butter, Sugar and Flour. To make this ‘Kinako’ version, replace 1/3 of Flour with ‘Kinako’.

1 Egg White *It weighed 36g today.
36g Butter *melted
36g Caster Sugar
24g Plain Flour
12g ‘Kinako’ (Finely Ground Roasted Soy Beans)
*Note: 36g Plain Flour and ‘Kinako’ combined
1 pinch fine Salt

Method
  1. Preheat the oven to 160℃. Line a baking tray with baking paper.
  2. Beat Egg White, Caster Sugar and Salt in a mixing bowl. You don’t need to whip it up. Add melted Butter and mix well, then add Flour and ‘Kinako’, and mix well.
  3. 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 the biscuit are not crispy, leave them in 120-140℃ oven for extra time.