Pratas de Cascais — Receitas de Reis e Pescadores Version
Cascais FoodLab publishes this formula from Receitas de Reis e Pescadores, based on Alfredo Saramago and Maria Odette Cortes Valente. Whipped whites lighten a butter-rich mixture of sugar and flour, spread into very thin portions to make quick, crisp biscuits.
- Yields
- Serves 4
- Prep
- Not stated by the source
- Cook
- 10–12 min
Ingredients
- 250 g / 8¾ oz Sugar
- 250 g / 8¾ oz Wheat flour
- 125 g / 4½ oz Butter
- 5 Egg whites
- as needed; amount not stated Butter, for greasing
Method
Heat the oven to 180°C / 350°F and butter a baking tray.
Mix the 250 g sugar with the flour and 125 g butter.
Whip the egg whites to stiff peaks and carefully fold them into the mixture.
Drop small teaspoon portions onto the tray and spread them very well to make notably thin biscuits.
Bake at 180°C / 350°F for about 10–12 minutes.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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