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 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
Preheat oven to 350F.
In a bowl, beat the butter and sugar together. Using an electric mixer makes it easier to get it light and fluffy.
Stir in the flour. Try to do this bit by hand. This 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.
You need to bake them for about 12-15 minutes, or until the edges are lightly browned. But, be careful. These biscuits go from undercooked to overcooked in just a minute.
Lastly, you will need to cool the finished biscuits on a cookie sheet for a few minutes. But, don’t forget to move them to a wire rack to finish the cooling process. Doing so 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 flavor of coconut. Not really a shortbread. But, if you want a little twist, add a pinch of pie spice to the mix.