Potato Biscuits
Light and airy potato biscuits, perfect for a tea time treat.
Ingredients
- 4 large Eggs (Original recipe calls for 15 eggs, which is excessive. Reduced to 4 for a more manageable batch.)
- 0.25 cup Granulated sugar (Original recipe calls for 1 pound of sugar, which is excessive. Reduced to 1/4 cup.)
- 1 teaspoon Lemon zest (Zest of one lemon)
- 0.5 cup Potato flour
- 2 tablespoons Coarse sugar (For glazing)
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Instructions
- 1Preheat oven to 350°F (175°C). Separate the eggs, placing the yolks in one bowl and the whites in another.
- 2In the bowl with the egg yolks, add the granulated sugar and lemon zest. Beat with an electric mixer until the mixture is pale and thick, about 5 minutes.
- 3In the bowl with the egg whites, whip the whites until stiff peaks form.
- 4Gently fold the whipped egg whites into the yolk mixture.
- 5Sift the potato flour over the egg mixture and gently fold it in until just combined. Be careful not to overmix.
- 6Line a baking sheet with parchment paper. Place paper cases on the parchment paper. Fill each case about 3/4 full with the batter.
- 7Sprinkle the tops of the biscuits with coarse sugar. Bake in the preheated oven for 20-25 minutes, or until lightly golden.
- 8Let the biscuits cool on a wire rack before serving.
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