Ingredients

60 g butter (1/4 cup)
2 eggs,separated
100 g flour (3/4 cup plus 2 tbsp)
1 a bit of milk
1 salt,To Taste
1 a bit of baking powder

Cooking Instructions

Cream the butter and 2 egg yolks, then add milk, flour, salt, and baking powder. Meanwhile, beat the 2 egg whites into stiff peaks. Carefully fold into batter. Line a jellyroll sheet with baking parchment, and cover with 1/3 inch layer of the dough. Bake at medium heat. After the pastry has cooled, cut into small strips, about 3/4 inch x 1 1/2 inches big. Add to soup just before serving.

Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)