Flute butter biscuits are fun and very tasty. The batter is really simple, with just 4 ingredients needed. Baking time is really short and the only slightly tricky part is rolling them into little flutes. Try using silicone kitchen gloves when rolling them – it is possible to just use your own hands but please don’t burn your fingers!
Flute butter biscuits are best served with afternoon tea or coffee. Your kids will love them!
Makes about 40 flute butter biscuits (2-3 baking trays)
- 80g softened butter
- 80g icing sugar
- 2 egg whites
- 80g flour, sifted
You will also need:
- butter for greasing
- baking tray(s)
- metal cylinder approx. 5-7 mm in diameter (e.g. a kitchen tool handle) to form the ‘flute’ shapes
- icing sugar for sprinkling
Beat the softened butter with the icing sugar and one egg white, until a smooth mixture is obtained. Stir in the flour and the second egg white until smooth.
Grease the baking tray with butter and place little blobs (approx. 1 teaspoon each) of the mixture approx. 8 cm apart on the baking tray. Spread each blob slightly with the teaspoon so that they spread evenly into flat circles, each roughly 4 cm in diameter.
Bake at 180°C (350°C/gas mark 4) in centre of a pre-heated oven for about 8 minutes, or until the edges are golden/light brown.
Now comes the tricky part:
Immediately after they come out of the oven, roll the flat biscuits around a metal cylinder approx. 5-7 mm thick (I used the handle of a small meat tenderiser), to form ‘flute’ shapes. If the biscuits cool down too quickly so they no longer bend around the metal cylinder – just pop them back into the oven for 30s and they will soften again.
Sprinkle with icing sugar before serving if you wish.