Egg Biscuits Cookie | Biscuits Recipe || How to Make Coin Biscuits with step-by-step photos
Egg Biscuits are sweet, light, tasty tea-time snack items, chewy biscuits made with egg and maida. And like small kinds of gold coins, these biscuits are available in almost all bakeries in Pakistan. No baking powder or baking soda are added as additional ingredients; they are easy to make at home, prepared with a few ingredients, and baked for around 10-15 minutes.
I love to have these with hot tea. These small gold coins have been my hot favorite since my childhood. I remember those days when I used to bring them from the nearby bakery by taking some money from my mother 😊
Let me share one thing with all:l to be very honest, I wasn’t good at baking, but gradually,y with time,e I learned tips and tricks of baking.g I still may not be perfect,t but I keep trying and experimenting a lot to do better in baking. Just make this egg biscuit;t I tried twice,e, then I was able to share it here.
In short, you may fail in the first attempt to make perfect cooking or baking, but never give up or lose hope; always keep trying, as perfection only comes through practice.
If you have tried this Egg Biscuits Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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Would also like to suggest: don’t use measuring cups in baking;g, buy a kitchen scale. This is the best measuring method and will make perfect baking.ing, You can also check out other cookies on my blog,s such as Zeera biscuits,nankhatai cookies, kulcha cookies, and gram nankhatai cookies
So let’s begin
Tips:
All ingredients used for making biscuits should be at room temperature. Before filling the cookie batter into a piping bag, check its consistency by putting a drop of the batter on a flat surface.
If the batter spreads on the surface, you need to add more flour—about 2 to 3 tablespoons. Otherwise, the cookies will spread too much on the tray while baking.
Baking time may vary depending on your oven quality, but my cookies were ready in about 10 to 15 minutes. Egg biscuits don’t have a fixed size or shape, so if they come out a bit deformed, there’s no need to worry! You can choose to make them small, medium, or even large based on your preference.
It's best to serve the cookies the next day, as they won’t be crisp enough for 3 to 4 hours after coming out of the oven.
To make this recipe,e first line the baking tray with greaseproof paper;t grease the tray with oil, il line the butter paper, and keep aside.
Sift the flour and add salt and food color.
Stir to combine well and keep aside. Turn on the oven at 180 C to preheat
Take a deep mixing bowl, then put eggs in the bowl. Lightly whisk them first with the help of a whisk, then add powdered sugar and whisk them together for 3 minutes until well combined.
Then add melted butter and lemon essence.
Keep whisking for around 5 minutes till everything is incorporated.
Now add flour little by little. Keep mixing with the whisk slowly.
Now the flour batter is ready.
Before filling the batter into the piping bag, check its consistency.
Now transfer all cookie batter into the piping bag.
Cut the edge with scissors.
Carefully put the small or medium-sized cookie batter on a baking tray by rotating your hand.
Keep the distance between placing the cookie batter.
Put the baking tray into the oven and bake the cookies at 180 c for 10-15 minutes.
Once the aroma starts coming out and the bottom edges of the cookies are getting bro,,wn your cookies are ready.
Transfer to the p.
Look at the bottom side of the biscuit.
It can be stored for up to 3-4 weeks.
The next day is ready to serve with tea.
Egg biscuits are sweet, light,t tasty tea-time snack items, chewy biscuits made with eggs and maids. And like small kinds of gold coins.
Ingredients:
- 9g all-purpose flour
- 50g unsalted butter, melted
- 5g powdered sugar
- 2large, eggs at room temperature
- 2 pinches of salt
- 3-4 drops of lemon essence
- 3-4 pinches of lemon food color
- Piping bag
How to make Egg Biscuits?
- To make this recipe, line the baking tray with paper and grease the tray with oil, line the butter, and keep the paper aside.
- Sift the flour and add salt and food color
- Stir to combine well. Keep aside
- Turn on the oven at 180 C to preheat
- Take a deep mixing bowl, then put eggs in the bowl. Lightly whisk them first with the help of a whisk,r then add powdered sugar.
- Whisk them together for 3 minutes until well combined
- Then add melted butter and lemon essence
- Keep whisking for around 5 minutes till everything is incorporated
- Now add flour little by little
- Keep mixing slowly with the whisk
- Don’t move your hand rapidly; otherwise, your cookies will harden
- Now the flour batter is ready
- Now transfer all cookie batter into the piping bag
- Cut the edge with scissors and carefully put the small or medium-sized cookie batter on a baking tray by rotating your hand
- Keep a distance between placing the cookie batters
- Put the baking tray into the oven and bake the cookies at 180 c for 10-15 minutes
- Once aroma starts coming out, and the bottom edges of the cookies are getting brow,n your cookies are ready
- Transfer to the plate
- When they are cool, keep them completely in an airtight container. They can be stored for up to 3-4 weeks.
- The next day is ready to serve with tea.
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