Nothing Biscuits

December 14th

It's the weekend and I don't know about you but I need some joy, so let's begin with some baking, I just love the name of these cookies, Nothing Biscuit.  These are new to me and I love the idea that these 'Ingenting' biscuits are derived because after eating and especially around Christmas time we always say we can eat nothing more, yet we seem to be able to manage to slip one of these Nothing biscuits down with a cup of tea or coffee.  Go on, give them a try...

Thanks to the wonderful Bronte Aurell and her equally lovely book Fikka & Hygge from which these cookies come from, our 6th of 7 bakes this Christmas 2019.

Chill the dough for a minimum of 30 minutes

Ingenting 'Nothing' Biscuits 

You will need: 

For the base:

300 g plain flour
2 egg yolks
175g butter
2 tbsp double cream
25g icing sugar
1/2 tsp lemon zest


For the meringue topping:

2 egg whites
pinch salt
275g caster sugar

Cut out 5 cm diameter circles,
the dough should be 3-4 mm thick

1 tsp vanilla sugar or extract
1 tsp white wine vinegar
3 tbsp finely chopped almonds ~ these can be omitted, but I wouldn't!
(I also use 1/2 tsp of cornflour in my meringue mixture, but Bronte does not do this, so it is up to you)



Put all the ingredients for the base biscuit in a mixer/food processor and whizz together until it forms a smooth dough.

Cover and refrigerate for a minimum of half an hour.

On a floured surface, roll out the dough to about a thickness of 3-4mm.

Using a fluted cookie round cutter (I used one with 5cm diameter), stamp out the circles, you should have enough dough for about 30-40 bases.

Place on a greaseproof paper-lined baking sheet.  Leave to one side whilst you make the meringue topping.

Spoon on the meringue, you can go
close to the edge as they will not swell much

For the meringue, beat the egg whites with the salt until very stiff.  Slowly add the sugar, vanilla, white wine vinegar and cornflour if using. and continue to whisk.  Keep whisking to ensure the meringue begins to look shiny. and forms stiff peaks.  Fold in the chopped almonds.

Pipe or spoon (I spooned) the meringue onto of the bases, you can go close to the edge as the meringue
will not spread much.

Bake in a preheated oven at 160 Degrees Celcius for about 18-20 minutes, or until the base of the biscuits is cooked and the meringue is slightly coloured.

Cool on a wire rack and see if you could not eat anything else or perhaps squeeze one or two of these in ...

See the chopped nut in the meringue topping.  These are sweet melt in the mouth cookies.

Ingenting  'Nothing' Biscuits

These may just be my current favourite sweet bite. 

♥  Hope all your preparations are going well, 

what do you have left to do?  ♥