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Monday, 18 January 2016

Almond & Melon Seeds Crisp

Recipe adapted from Evangeline Diana Lee.
A great recipe to clear the egg whites after making the Pineapple Tarts!

100g almond flakes
50g melon seeds
3 egg whites
2tbsp vegetable oil
70g castor sugar
40g plain flour
Black & white sesame seeds to sprinkle


  1. Lined baking tray and preheat oven at 180C.
  2. Mix egg whites, sugar, oil & flour until well-combined.
  3. Add in almond flakes & melon seeds and mix well.
  4. Transfer mixture into baking tray and spread them thinly & evenly over the tray. 
  5. Sprinkle the sesame seeds over the mixture.
  6. Send to bake for 18mins.
  7. Once baked, quickly lift the baking paper to a heat-resistance surface (eg: silpat or wooden choping board) and cut them into squares or rectangular shapes. Note:  they will turn hard once cooled.
  8. Then transfer to cooling rack and leave to cool completely before storing them in air-tight containers. 
Original recipe.

Before baking.

Fresh out from oven!

Baked, cut & packed!

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