John Myers
Ingredients for 1 servings:
- 3 egg whites
- 20 g porcini mushrooms, ground
- 40 g powdered sugar
- 120 g flour
- 25 g semolina
- 80 g butter, liquid
- 1 pinch(s) of salt (fleur de sel)
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
unusual taste combination, nice snack with wine or side dish to soup / salad
Beat egg whites until stiff. Stir in powdered sugar, porcini mushroom powder, flour, semolina, melted butter, and a good pinch of fleur de sel. Let the dough rest in the refrigerator for 60 minutes. Now you have two options: If you want to cut out shapes, roll out the dough on a well-floured surface to a thickness of about 1 cm – be careful, it is very sticky. Cut out the shapes, repeatedly dipping the cutter in water to loosen the dough. Carefully loosen the shapes from the surface with a spatula or a flat spatula and place them on baking paper, which you then place on a wire rack and bake the cookies for about 20 to 25 minutes at 160°C (fan oven). If you want to make crackers, spread the dough as thinly as possible on a baking sheet lined with baking paper and bake at 160°C (fan oven) for about 5 to 10 minutes. Then let it cool slightly, break it into pieces or roll it into circles. If the dough was too thick or still slightly moist, turn it over and bake for a few more minutes. The crackers are delicious both hot and cold. The sweetness is a bit off-putting at first, but it pairs well with the porcini mushrooms.
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