Preparation | Cooking | Start to finish |
---|---|---|
20 min. | 25 min. | 45 min. |
1 | Melt 80 g butter in a small pan until not quite boiling. Skim off any white froth that forms during heating. Set aside. | ![]() |
2 | Preheat the oven to 200°C (390°F). Tip 50 g rolled oats into a blender goblet. | ![]() |
3 | Blend for a few seconds until ground to a powder. | ![]() |
4 | Tip the ground oats into a bowl. Add 80 g icing sugar and 15 g flour and mix with a whisk. | ![]() |
5 | Add 60 g egg white. | ![]() |
6 | Mix once more with the whisk. | ![]() |
7 | Pour in the melted butter through a fine strainer to remove any bits and beat again to mix thoroughly. | ![]() |
8 | Pour into special financier moulds if possible, or any other small moulds you may have. | ![]() |
9 | Bake for 15 minutes. | ![]() |