RITIKA NARULA

Eggless Butter Biscuits

 

 

 

 

 

AuthorRitika NarulaCategory, , DifficultyBeginner

An easy buttery and light Biscuits for your indulgent times

Yields12 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

 50 grams butter ( soft but not melty)
 65 grams icing sugar
 1/8 tsp or 2 pinches of baking powder
 15 grams custard powder or cornflour
 75 grams all purpose flour or maida
 2 spoons milk
 4 drops butter scotch essence or vanilla extract

1

Take the butter out of the fridge and wait till it is soft but not melting. I took it out 10 minutes before the starting the process as it is quite hot here. ( see notes). Add in icing sugar to the butter.

2

Preheat Oven at 180 degree Celsius for 10 minutes on convention mode or both rods on.

3

In the meantime, measure other ingredients and mix dry ingredients , that is all purpose flour or maida , custard powder , baking powder in another bowl.

4

Now ,take the bowl containing butter and icing sugar and beat till light and fluffy. It will take about 2 minutes to do it.

5

Add in butterscotch essence or vanilla and beat again.

6

Add half the dry ingredients .

7

Add a spoon of milk after the addition and beat well.

8

Add rest of the dry ingredients in wet. Add milk and beat again

9

Bring everything together without kneading using your hands. If dough feels dry add 1 tsp more milk.

10

Take out the dough on clean surface and form a disc. Place parchment paper on top of it and roll the dough with even thickness with belan or rolling pin.

11

Cut the dough using round cookie cutter .

12

Line parchement paper in baking tray and place cookies on it gently using spatula.

13

Repeat the steps till all of dough is finished and place all the cookies in the Baking tray.

14

Bake in preheated oven at 180 degree Celsius in the middle rack for 12 to 15 minutes. ( Mine took around 17 minutes to bake) in convention mode or both rods on.

15

Take the tray out of oven when they turn slightly brown around the edges.

16

Transfer on a wire rack for cooling fully.

17

Store in air tight container.

Notes-
18

(1) Butter should be soft but non melting. Beat butter and sugar well for incorporating air in the mixture.
(2) You can replace cornflour or more of maida in place of custard powder.
(3) Every oven is different, so baking time might vary. for even baking, rotate the tray after 8 minutes. Always keep an eye on your oven while baking cookies. They can burn fast.
(4) If you do not bake cookies often and are not sure about baking time in your oven, bake first for 12 minutes and check the edges and bottom and let them cool. If the cookies look undone/ soft on cooling, bake again for a few minutes till they are slightly brown around the edges and firm up on cooling .
(5) They turn very crispy on cooling.

 

Ingredients

 50 grams butter ( soft but not melty)
 65 grams icing sugar
 1/8 tsp or 2 pinches of baking powder
 15 grams custard powder or cornflour
 75 grams all purpose flour or maida
 2 spoons milk
 4 drops butter scotch essence or vanilla extract

Directions

1

Take the butter out of the fridge and wait till it is soft but not melting. I took it out 10 minutes before the starting the process as it is quite hot here. ( see notes). Add in icing sugar to the butter.

2

Preheat Oven at 180 degree Celsius for 10 minutes on convention mode or both rods on.

3

In the meantime, measure other ingredients and mix dry ingredients , that is all purpose flour or maida , custard powder , baking powder in another bowl.

4

Now ,take the bowl containing butter and icing sugar and beat till light and fluffy. It will take about 2 minutes to do it.

5

Add in butterscotch essence or vanilla and beat again.

6

Add half the dry ingredients .

7

Add a spoon of milk after the addition and beat well.

8

Add rest of the dry ingredients in wet. Add milk and beat again

9

Bring everything together without kneading using your hands. If dough feels dry add 1 tsp more milk.

10

Take out the dough on clean surface and form a disc. Place parchment paper on top of it and roll the dough with even thickness with belan or rolling pin.

11

Cut the dough using round cookie cutter .

12

Line parchement paper in baking tray and place cookies on it gently using spatula.

13

Repeat the steps till all of dough is finished and place all the cookies in the Baking tray.

14

Bake in preheated oven at 180 degree Celsius in the middle rack for 12 to 15 minutes. ( Mine took around 17 minutes to bake) in convention mode or both rods on.

15

Take the tray out of oven when they turn slightly brown around the edges.

16

Transfer on a wire rack for cooling fully.

17

Store in air tight container.

Notes-
18

(1) Butter should be soft but non melting. Beat butter and sugar well for incorporating air in the mixture.
(2) You can replace cornflour or more of maida in place of custard powder.
(3) Every oven is different, so baking time might vary. for even baking, rotate the tray after 8 minutes. Always keep an eye on your oven while baking cookies. They can burn fast.
(4) If you do not bake cookies often and are not sure about baking time in your oven, bake first for 12 minutes and check the edges and bottom and let them cool. If the cookies look undone/ soft on cooling, bake again for a few minutes till they are slightly brown around the edges and firm up on cooling .
(5) They turn very crispy on cooling.

Eggless Butter Biscuits

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