Friday, January 13, 2017

Teatime Butter Biscuit (eggless)

unbleached white flour- 1 cup
softened butter- 1/2 cup
salt- 1/8 tsp
powdered cane sugar- 1/4 cup

Cream the butter and sugar until fluffy.

Add salt and sieved flour and knead it to a soft dough.

Transfer the dough to a wax paper and roll it lengthwise into a log shape. Wrap the dough and refrigerate for an hour.

Preheat the oven to 350 degrees F. Line the cookie sheet with parchment paper.

Remove the chilled dough from the fridge and slice them 1 inch thick.

Arrange the sliced dough onto the cookie sheet and bake them for 15 minutes until the edges turn brown and crispy.

Remove from the heat and cool them completely.

Eggless Double chocolate chip cookie

unbleached white flour- 1 cup
caster sugar- 1/2 cup
brown sugar - 1/2 cup
salt- 1/8 tsp
softened butter- 1/2 cup (room temperature)
cocoa powder- 1/4 cup
semi-sweetened chocolate chip- 1/4 cup
baking soda- 1/2 tsp
baking powder- 1/4 tsp
neat egg(egg replacer)- 1 tbsp
vanilla essence- 1 tsp
milk- 3 tablespoon


Preheat the oven to 350 degree F. Line a cookie sheet with parchment paper.

Mix 1 tablespoon of neat egg to 2 tablespoons of water and set aside.

 In a mixing bowl cream the butter, caster sugar and brown sugar until fluffy.

Add the egg replacing mixture and vanilla extract to it and mix well.

Now add all the sieved dry ingredients (salt, flour, cocoa powder, baking powder and baking soda) and mix well to form a soft cookie dough. Add 3 tablespoons of milk.

Finally, fold in the chocolate chips.

Roll the dough into 1-inch size ball and slightly flatten them and line them on the cookie sheet a few inches apart and bake them for 15- 20 mins.

Cool them completely on a cooling rack