Delicious on their own, these tuilelike crisps also make perfect platforms for Roasted Curry Cauliflower Dip.
- Portion size 20 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
MethodIn large bowl, beat butter with flour until smooth. Add egg whites, mustard, poppy seeds, salt and pepper; beat until thickened, about 3 minutes.
Drop by six 1 tbsp (15 mL) mounds, about 5 inches (12 cm) apart, onto parchment paper–lined baking sheets. Using small offset spatula or knife, spread each into 3-inch (8 cm) circle.
Bake in 325°F (160°C) oven until golden around edges, about 18 minutes. Transfer to racks and let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Nutritional facts Per piece: about
- Sodium 88 mg
- Protein 1 g
- Calories 45.0
- Total fat 3 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
- Iron 1.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0