Ever since I attended a baking course last year, my baking has gone from strength to strength. Where I could only churn out the odd banana muffin, albeit with dollops of Nutella or handfuls of walnuts for added goodness, I can now confidently create chocolate cakes to a specific brief issued by my five year old.
As if that wasn’t enough, I am experimenting with fusion cooking. I am trying to convert traditional, deep-fried Indian sweetmeats into healthier baked versions without compromising on taste. My baked sweet coconut pasties (naralachi karanji) has been warmly received by friends and family. As have the baked kadabus (dumplings).
Next up on my list and in time for Diwali – the festival of lights, is to make some delicious eggless biscuits. These are a healthy alternative to the more traditional deep-fried sweet Shankarpale. Being eggless means they are suitable for vegetarians as well. Although I have cut them in the traditional diamond shape of Shankarpale, you can cut them with cookie cutters of any shape and size. So these easy eggless biscuits can be made at Christmas, birthdays or even as end-of-year presents for teachers.
Here’s how I make these Eggless Biscuits in 3 easy steps. And in case you need to stock up on ingredients, check out these fantastic money-saving deals at Morrison’s that are sure to save you a pretty penny.
100 gm granulated sugar
150 gm softened butter
300 gm plain flour
3 to 4 tbsp milk. I used full fat milk.
1 tsp vanilla essence
Making the Eggless Biscuits:
Step 1: The Dough
Add the butter and sugar to the plain flour and rub together to a breadcrumb consistency. Add the vanilla essence and milk. Bring together to form a smooth dough. Rest the dough for about 10 minutes.
Step 2: The Shapes
Dust the worktop with plain flour and roll out the dough to the thickness of a £1 coin (2-3 mm thick). Spread a cling film on top of the dough as you roll out to stop it sticking to the rolling pin. It will save you many tears of frustration. Now cut the dough into diamond shapes using criss-crossing lines.
Step 3: The Bake
Bake the biscuits on a greased baking sheet placed in the centre of a pre-heated oven at 170 degrees (fan-assisted) for 15-18 minutes or till the edges start to brown. Allow them to cool on a cooling rack for a few minutes.
In the meantime, brew a nice cup of tea. Then dunk and eat them. I can assure you these are the nicest, easiest biscuits ever made. So much, that my 5 year old has been helping with the last couple of batches. Once you make these, you will forever forgo any and all shop-bought biscuits. Who needs nasty preservatives when you can tuck into the delicious goodness of homemade.