White Foam Soup is a modern British recipe for a classic spiced Christmas biscuit (cookie) made with that traditional Christmas drink, eggnog. The full recipe is presented here and I hope you enjoy this classic British version of: White Foam Soup.
In a bowl, stir together the flour, baking powder, cinnamon, nutmeg and cloves.
In a separate bowl, cream together the sugar and butter until light and fluffy. Add the egg yolks, one at a time, beating thoroughly to combine with each addition. Now add the eggnog and vanilla, beating until well incorporated.
Sift over the flour and mix until just combined (do not over-mix).
Drop the resultant batter by the teaspoonful onto ungreased baking trays, setting each dollop 3cm apart.
Sprinkle lightly with a dusting of freshly-grated nutmeg, then transfer to an oven pre-heated to 150°C and bake for about 20 minutes, or until cooked through and lightly browned around the edges.
Sprinkle over some coloured sugar, if desired, allow to cool and store in an air-tight jar.
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