Pooh Shape Nutty Snap
Ingredients:
a. 4 egg whites (large or grade A eggs)
b. 1/4 tsp salt
c. 160g caster sugar
d. 1 tsp almond essence (I used vanilla essence instead)
e. 50g melted butter (to cool)
f. 100g plain flour (sieved)
g. 100g flaked almonds
h. 120g pumpkin seeds (kua chee)
Not thin enough.
1. Pre heat the oven to 175C.
2. Mix egg whites, salt, caster sugar and almond essence together with a whisk for 4 minutes until caster sugar dissolves. Then add in the melted butter and mix well.
3. Fold in the flour slowly. Add in flaked almonds and pumpkin seeds and mix well.
4. Spoon the mixture on a baking tray lined with well greased aluminium foil. Spread the mixture out into a thin layer using a spoon. (Make sure it is really thin as too thick and the snap will not be crunchy, it will be chewy instead)
5. Bake at 175C for about 20 minutes until golden brown. Remove and leave to cool before storing. Break or cut into smaller pieces and store in an air-tight jar.
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