Skip to main content

Egg Biscuit

What about making the Egg Biscuits, which is available in bakery at home??? A good idea, right???
Ingredients
  • Egg - 1 no: (at room temp)
  • Sugar - 1/4 cup
  • All Purpose Flour/Maida - 3 tbsp
  • Baking Powder - a pinch
  • Vanilla Essence - 1/2 tsp
Preparation Method
  1. Preheat the oven to 180 degree C.
  2. Line a baking sheet with parchment paper and apply a small coating of Oil or Butter. 
  3. Sift together flour and baking powder and keep aside.
  4. Beat egg, sugar and vanilla essence till it is pale in color and doubles in volume. 
  5. Add the flour mixture and mix gently with a wooden spoon. (Don’t use a mixer).
  6. Transfer this mixture into a zip pouch and make a small cut on one corner of the pouch.
  7. Drip the batter onto the baking sheet by applying small pressure to make small drops leaving space in between the drops.
  8. Bake for 12 to 15 mins: or till it starts to brown lightly around the edges.
  9. Keep the Egg Biscuits in an airtight container when cooled.

Note:-
After the cooking time the Biscuits will be slightly soft to touch but will harden up within minutes.
The texture of these cookies should be very light and crispy.

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon. The packets which were arriving were
17 comments
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more