- 40 gram butter
- 1 tablespoon curry powder
- 1 teaspoon ginger syrup
- squeeze of a lime
- 40 gram egg white
- 40 gram all-purpose flour
- pepper and salt
Kitchen equipment needed
- Small saucepan
- Medium-sized bowl
- Silicone baking mat
- Kitchen brush
Preparation — 5 minutes
PRE-HEAT the oven to 160 degrees celsius or 320 degrees fahrenheit.
MELT butter in a small saucepan on medium heat. When the butter had melted completely and isn’t too hot, STIR in the curry powder. Use a whisk to combine them very well, for about a minute. Keep in mind the curry powder will burn very quickly, so turn off the heat immediately when the two has combined well enough. Let it cool off for a few minutes.
Meanwhile COMBINE egg white, lime juice, ginger syrup and a tiny bit of pepper and salt. Whisk in the curry butter and for the last step, you add the flour. COMBINE well with the whisk until you’ve reached a smooth batter.
Making the thin curry cookies — 10 minutes
Use a kitchen brush to divide the batter onto the baking mat. Make sure the cookies are evenly and not too thin but also not too thick. Otherwise one side will be done before the other half of the cookie is done, or even worse, the way too thin side will burn. Or break when they are too thin. Brush them as long as you would like your cookies to be, but keep in mind that the longer you want them, the faster they will break.
Maybe it seems difficult, but try for yourself. It’s actually very easy and you will get the hang of it quickly.
Now bake them for a few minutes, don’t walk away from the oven. They tend to color very quick, they are the easiest and quickest cookies ever! Use them for decorating your starter, side dish of even main dish. We always love a crunchy finishing touch.