POTATO ROSEMARY CRISPS

Preparation Method :

• Boil, steam or microwave potato until tender. Mash potato well; cool. You need ½ cup cold mashed potato for this recipe.
• Beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy; add potato and egg white, beat on low speed until just combined.
• Push mixture through a fine strainer into bowl, stir in sifted flour; mix well.
• Drop level teaspoons of mixture onto lightly greased oven trays, about 5cm apart.
• Using a spatula, spread mixture to 7cm rounds, sprinkle with rosemary, seeds and salt.
• Bake in moderately hot oven about 7 minutes or until edges are golden brown.
• Stand about 2 minutes before removing from trays with spatula. Repeat with remaining mixture.