Sunday, March 10, 2013

Egg Free Biscuits

Looking for something to prepare for my (egg allergic) son, I came across a recipe that is as easy and tasty as can be.

These biscuits remind me of pasticcini, a kind of biscuit in Italy is usually served with coffee after a Sunday meal.

All together, it takes around 1 hour of time, and if you make the dough and then don't have time to bake, not a problem.


200 grams of flour
200 grams of soft cheese (such as Philadelphia)
100 grams of vegetable spread or butter
4 grams of dried yeast
a bit of jam

Work together, in a mixing bowl, the soft cheese, the vegetable spread, the flour and the yeast. You will obtain a ball of sticky soft dough which has to be wrapped in cling film and placed in the fridge.

Let the dough rest in the fridge for as little as 30 minutes or as long as 2 days. When you are ready to bake, turn on the oven to 180 degrees Celsius and take the dough out of the fridge.

With a rolling pin, evenly work the dough on a lightly floured surface and cut out your biscuits.

You should aim for a 3 millimeters thickness.

Move the cot outs on to a sheet of baking paper and add the jam on the top of each biscuit.

Place the biscuits in the oven for about 20 minutes. They will be  light and yummy :)

No comments:

Post a Comment