14 Sep 2016

Easy Eggless Biscuits (or Baked Shankarpale)

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.

Easy Eggless Biscuits (or Baked Shankarpale)

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.

Ingredients:


100 gm granulated sugar 
150 gm softened butter   
250 gm plain flour  
1 to 2 tbsp milk. I used full fat milk.
1/2 tsp vanilla extract

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 extract and milk. Bring together to form a smooth dough. Rest the dough in the fridge 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.


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Easy Eggless Biscuits (or Baked Shankarpale)


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30 comments:

  1. Those biscuits look absolutely delicious! I don't usually add eggs to biscuits though, just cakes!
    http://lilinhaangel.com/

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    1. Thanks, hun. I tried the creaming and egg method, and found it a bit faffy. Great for cakes, but needed something easier for biscuits. This! My son helps out too, so it's fab for #cookingwithkids too.

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  2. I've tried this with jam on top and baked the whole lot and it turned out really nice!

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    1. Now there's a fantastic idea! So going to try it next time. Almost like a jam tart. Yum!!

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  3. Oh wow now they do look and sound just delightful, I never thought to drop the egg x

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    Replies
    1. Give it a go. There will be no looking back!

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  4. These sound great and really simple too!

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    Replies
    1. They so are. And certainly taste a whole lot better than they look :)

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  5. These look interesting, my friends daughter is dairy free so ideal for her

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    1. I've never tried with substitutes, but I suppose she can replace the butter and milk and see how they go.

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  6. Looks so yummy and also sounds like it's easy to make them as well.

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    Replies
    1. Thank you, Evelina. I am going to say yes, on both counts.

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  7. I think you could probably make them vegan by substituting oil and almond milk - worth a try!

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    1. Thanks, Keely. That's a handy tip for my vegan and dairy-free readers.

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  8. These sound pretty easy to make. I'm going to have to give them a try.

    Mary
    Jingle Jangle Jungle

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    Replies
    1. They so are. Do let me know how you get on, Mary.

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  9. These sound easy to make, and I'm not much of a cook!

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    1. Me neither, Alana. So I'm always on the look out for easy to do recipes.

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  10. I'm always being asked for biscuits by my boys - they love cutting them out and baking different shapes - but I'm always running out of eggs. Now I have no excuse!

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    Replies
    1. Ha ha ha! You most certainly don't. Hope you enjoy making and eating them x

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  11. I'm not great where baking is concerned and always seem to pick an over complicated biscuit recipe! This one looks so easy, will give it a go x

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    1. I don't do complicated baking or cooking. If it is not easy to make, it's not for me. This one is super simple, guaranteed.

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  12. I've never tried egg-less biscuits, but they do look amazing!

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    Replies
    1. I've switched over from eggs completely since trying this one.

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  13. they look delicious! never thought about the eggless fact but they seems to be equally amazing and a great alternative for vegetarian and vegan people :) x

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    1. Thanks Natalia. They taste pretty good too :-)

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  14. Whoo these look yummy. I could just eat one with my cup of tea :)

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    1. You might end up eating half a dozen or so! They can be quite morish.

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  15. These look so delicious. I will be trying it.

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    Replies
    1. Do let me know how you get on Stella.

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