Egg-Free Classic Biscuits for Any Occasion

Very simple, tasty, perfect for family tea! Classic biscuits without eggs are long-lasting dry biscuits, they are dense but crumbly. This type of baking is quite easy to prepare, it is considered dietary and suitable for baby food.
cook time: 1h
Maya Lindell
Egg-Free Classic Biscuits for Any Occasion

Nutrition Facts (per serving)

322
Calories
8g
Fat
55g
Carbs
5g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Sugar 1.5 tbsp
Wheat flour 50 g
Water 30 ml
Corn starch 10 g
Baking powder (At the tip of a knife) 2 g
Sunflower oil 10 ml

Recipe instructions

Step 1

Step 1
How to bake classic biscuits without eggs? Prepare all the necessary ingredients. I recommend using a kitchen scale to make the cookies. Pour water into a bowl, add salt and sugar, as well as sunflower oil.

Step 2

Step 2
Add cornstarch and baking powder (or baking soda). At this stage, it will be better to stir the mixture so that the starch does not form lumps.

Step 3

Step 3
Add premium wheat flour. Sift the flour through a sieve, this will saturate it with oxygen and make it more airy. Using a spoon, stir the dough until comfortable. And then knead the dough with your hands. Since flour from all manufacturers has different properties, you may need less or more of it.

Step 4

Step 4
The dough for biscuit liver at home should be smooth, dense and not sticky to your hands. Gather the dough into a ball and cover it with a towel. Let the dough rest at room temperature for twenty minutes.

Step 5

Step 5
Roll out the dough with a rolling pin as thin as possible. In principle, my dough was easily distinguishable from the surface, but you can play it safe and dust it with flour or grease it with a drop of sunflower oil.

Step 6

Step 6
Fold the layer in half twice. This will allow the cookies to be flaky and crumbly. Roll out the dough again with a rolling pin to a thickness of two millimeters.

Step 7

Step 7
Using a knife, cut the dough into small rectangles. If there are any scraps left, gather them into a ball, roll them out and cut them out again with a knife or cutters.

Step 8

Step 8
Place the cookies on a baking sheet lined with parchment paper (I use a special non-stick Teflon sheet) at a short distance from each other. Prick each galette with a fork several times. This is necessary so that the cookies do not bubble up. Bake in a preheated oven at 130 degrees for about 30 minutes. The time will depend on the specific oven model. The biscuits should become firm, but not have time to brown too much.

Additional rubrics

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