Sweet Finger Biscuits Ready in 15 Minutes
A home-baked snack lightly mixed with eggs and cake flour, baked until crisp on the outside and soft on the inside.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A super simple baking snack effortlessly made with just eggs, sugar, and cake flour. Folded gently to keep the meringue airy and baked in a 160 °C oven for around 15 minutes, these biscuits turn out crisp on the outside and soft inside. You can also bake them longer if you prefer them completely crispy all the way through.
- Servings
- about 4–5 servingsOriginal: about 70 pieces
- Cook time
- 15 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Egg yolk3
- Sugar30 g (2 tbsp)
- Egg white3
- Sugar70 g (5 tbsp)
- Cake flour100 g (1 cup)
- Sift the flour 2 to 3 times in advance.
- Leave the eggs at room temperature for 1 to 2 hours, then separate the whites and yolks.
- If you are sensitive to the smell of eggs, add vanilla oil or powder.
- Depending on your preference, you can also add cocoa powder or peanut powder.
Steps
1. In a bowl, combine ingredient group A—3 egg yolks and 30 g sugar—and mix with a whisk.
2. Whisk until it turns a pale ivory color.
3. In another bowl, whip ingredient group B—3 egg whites and 70 g (5 tbsp) sugar. Do not add the sugar all at once; beat it in 2 separate additions.
4. Whip until the meringue does not fall even when you turn the bowl upside down.
5. Add half of the whipped egg whites (from step 4) into the yolk bowl and roughly fold them in, being careful not to deflate the foam.
6. Add the sifted flour and mix gently.
7. Add the remaining meringue foam...
If you are sensitive to the smell of eggs, add vanilla oil or powder.
8. Mix just until no dry flour is visible.
10
9. Put the batter into a piping bag and pipe it out to the thickness and length of a finger.
10. You can dust a little powdered sugar over the top before baking, or just bake as is.
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11. Bake at 160 °C for around 15 minutes.
12. Let the baked biscuits cool completely, then store and enjoy them in a cool place.
Ppunwife's tips
- If you bake them longer, they become crisp all the way through to the center.
- If you bake the batter right away, the surface comes out smooth, but subsequent batches develop a rougher surface as air gets in.
FAQ
How do I eliminate the distinct smell of eggs?
Adding vanilla oil or vanilla powder while mixing the batter effectively reduces any eggy smell.
How do I adjust the recipe to make them crispier?
Baking them in the oven for a bit longer than the standard time will give you biscuits that are completely crisp all the way through.
How can I bake them with a smooth surface?
Piping and baking the batter right after it is finished ensures a smooth surface; if it sits too long and takes in air, the surface can turn rough.
Can I adapt the basic batter to make different flavors?
You can mix cocoa powder, peanut powder, or other ingredients into the batter according to your taste to bake different varieties.
