Egg Free Biscuits – Shortbread
One of the most popular biscuits out there is the shortbread. The smooth buttery taste is a delight with a cup of tea. The key to a good shortbread is making a smooth dough, which means the butter and sugar have to be whipped, so there is plenty of air in the mix. You will love these egg free biscuits.
Egg Free Biscuit Ingredients:
1 cup of butter softened, but not melted
½ cup white sugar – granulated is best
2 cups of sifted all-purpose flour
Cooking your egg free biscuits
In a bowl, beat the butter and sugar together. An electric mixer will make easy to get it light and fluffy.
Stir in the flour. It is best to do this by hand. It is the best way to make sure that the dough is smooth.
Extra flour can be added if the dough is not stiff enough to roll out without it falling apart.
On a lightly floured surface, roll out the dough to a ¼ inch thickness.
Cut it into desired shapes using a cookie cutter or something to cut around.
Place them 1 inch apart onto an ungreased cookie sheet.
Bake them for about 12-15 minutes, or until the edges are lightly browned.
Cool on cookie sheet for a few minutes, but remember to move them to a wire rack to finish the cooling process. Doing this ensures they do not end up overcooking.
Some people say you can make this shortbread using coconut oil instead of butter to make them healthier. You can do it, but the texture of the resulting biscuit is completely transformed, and, of course, you get the flavour of coconut. Not really a shortbread. If you want a little twist, add a pinch of pie spice to the mix.
There are more shortbread flavour ideas here.
There is more egg free baked goods recipes on the site, just click the link to get taken back to the index page.