Ricotta Biscuits


  • Lightly mix 4 egg yolks (Reserve the egg white!)
  • 500 g (16 oz) ricotta,
  • 125 ml (approx. 4 fl oz/⅔ cup)
  • Sour cream and 100 g
  • (4 oz/¾ cup) icing sugar.
  • Plain flour, 1 tsp baking powder & a pinch of salt.
  • Fold in about 350 ml (approx 12 fl oz/1½ cups) milk.


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 ...)