These biscuits are known as 'spooned biscuits' because in the original recipe they were spooned onto a tray and shaped with a spoon.

30 biscuits




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4 eggs

100g flour

80g icing sugar
125g caster sugar

1 packet of vanilla sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Pre-heat oven at 180°C.

Separate the egg whites from the yolks into two separate bowls.

Add the caster sugar and the vanilla sugar into the yolks and whisk energetically until they reach a white-ish, creamy texture. Sift the flour and fold into the yolks.
Whisk the egg whites until stiff. Add in 20g of icing sugar then rapidly fold the egg whites into the egg yolk-flour mixture.

Using a piping bag, lay down your mixture on a non-stick baking tray. They must be about 8-10cm long and 2cm wide. Dust with the remaining 60g of icing sugar.
Bake for 18-20 minutes. You may need to turn the tray around halfway though baking to allow them to cook uniformly.

Remove from oven and allow to cool.

Note: These biscuits will stay fresh when placed in a tin for up to 2-3 weeks. They will also keep well in the freezer.