Orange Wafer Biscuit
Artisan
Restaurateur
Ingredients
125 g Egg whites
100 g Confectioner's sugar
540 g Blood orange purée
50 g Dry butter
50 g Strong white bread flour
50 g SOSA Maltosec
4 g Fine salt
Mix together the flour, confectioner’s sugar, blood orange purée, butter and salt.
Add the Maltosec and boil for 1 minute.
Spread the mixture out over a siliconecoated tray, then bake for 7-8 minutes at 340°F (170°C).
Use a spatula to pull the biscuit away from the edges of the tray, then leave it as a single sheet or cut it into shapes.
Note: This recipe cannot be frozen.
