Egg-free cookies

Egg-free cookies

Biscotti senza uova

By
From
The Italian Baker
Makes
12-15

A few of my regular customers down at the bakery are egg intolerant, so I came up with this recipe for them to be able to enjoy a good cup of tea and a cookie in our tea room. Use this recipe as a base for countless variations.

Ingredients

Quantity Ingredient
200g plain flour, sifted, plus extra for dusting
50g caster sugar
100g butter, melted
1 teaspoon vanilla paste or extract
2 lemons, Finely grated zested
or 1 teaspoon pure lemon extract
1 teaspoon baking powder
60ml milk

Method

  1. Preheat the oven to 160°C. Line a baking sheet with baking parchment.
  2. In a large bowl, combine all the ingredients and form them into a dough using your hands. As soon as the dough comes together, stop kneading. On a lightly floured surface, roll the dough out to about 1cm thick and stamp out rounds using a medium-sized round or square cutter.
  3. Place the cut out cookies on the lined baking sheet and bake for about 6–10 minutes until golden, longer if you prefer them more crunchy, or less if you like them pale and soft. Leave to cool on the baking sheet before removing.
Tags:
baking
cakes
biscuits
Italian
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