A virtually fat-free wholemeal treat
Preparation
| 100 | g | 5 grain flakes | |
| 100 | g | grated hazel nuts | mix together |
| 3 | egg white | ||
| 1 | pinch | salt | whisk together with the eggs until it forms soft peaks |
| 150 | g | soft, light brown sugar | add half the amount to the egg mixture and continue to whisk until the mixture is shiny; then gently fold in the rest of the sugar with a spatula |
| ½ | lemon, grated zest | together with the flakes and nuts fold into egg mixture |
Baking
Preheat an electric oven to 240˚C/475˚F, fan oven to 220˚C/425˚F gas mark 9.
Fill mixture into a piping bag with a wide, star-shaped nozzle; pipe small heaps on to a baking sheet covered with greased baking parchment.
Bake on the middle shelf for 5 minutes; allow to cool on a wire rack
Chef’s tip
The perfect recipe for left-over egg whites.
These biscuits are suitable for a low-fat diet as they do not contain any added fat
