Recipe by Jason Roberts
This little number is the icing on the cake, the WOW factor when trying to impress; it looks pretty special served alongside even the simplest of desserts. The raw mixture can be kept frozen for up to a month.
Ingredients
- 55 g egg white
- 65 g icing sugar, sifted
- 55 g plain flour
Method
- Whisk together egg white and icing sugar.
- Add plain flour and mix well. If you have time, allow to rest for a good hour.
- Preheat oven to 160°C. Prepare a small piping bag from a piece of GLAD Bake paper, with the finest of tips to allow a fine stream of the paste to flow through when lightly squeezed.
- Half fill the GLAD Bake paper piping bag and fold over the top. Have a baking tray lined with a sheet of GLAD Bake paper ready to pipe the paste onto. There are no set rules for shapes you want to create; I find a simple free form lattice pattern always looks special.
- Bake for approxamitly 7–8 minutes or until golden in colour.
- If you want to make a conical shape after removing from the oven, lay wafer still attached to the GLAD Bake paper over a rolling pin.
- When cool, remove from rolling pin and carefully separate from paper.
Note: will keep well in an airtight container for up to 3 days.
