Ricotta Biscuits

• Lightly mix 4 egg yolks (Reserve the egg white!)
• 500 g (16 oz)

Beat the egg whites in a really clean bowl with a little salt until stiff and carefully fold into the batter.

Heat butter in a frying pan and add spoonfuls of batter to the pan.

Turn half way through & serve with rasp berries, butter & icing sugar. (or with whipped cream, amaretto & nuts ... or ... umm ... um ...)