These egg-free biscuits are crumbly and delicious.
The ideal accompaniment for a cup of coffee or tea.
They are such delicious pastries that no one will notice the absence of eggs in the dough.
The recipe requires few ingredients and the preparation is really simple .
Put the flour, sugar, butter, herbs and milk in the mixer.
Work them until amalgamated.
Nothing easier !
This sablèe dough without egg must rest in the refrigerator for an hour before it can be rolled out and molded into our biscuits.
Of course we can also work the dough by hand.
I often use this recipe to create the base of the panna cotta to be presented in a modern way.
Now we just have to choose a beautiful tin box to be able to keep them and then ….
pull get the recipe!
How to make egg-free biscuits:
We take the butter out of the refrigerator well in advance because it must be very soft.
Pour into the mixer: the sifted flour, the icing sugar, the soft butter cut into pieces, a pinch of salt, the vanilla, the lemon peel and finally the milk.
We work, with the K–Beater, only the time necessary to mix the ingredients.
We put the dough between two sheets of parchment paper, and roll it out slightly so that it cools down faster.
Let it rest in the refrigerator for an hour.
Let’s take the dough and knead it with a little flour to make it plastic.
Then roll out the shortcrust pastry to 5mm and form the cookies using our favorite molds.
Arrange them on a baking sheet covered with parchment paper and leave them in the refrigerator for 30 minutes.
We bake the biscuits for about 10-15 minutes in a preheated oven at 170 ° static.
Anna’s advice:
If we want an even more crumbly biscuit, proceed as follows.
Pour all the ingredients except the flour into the mixer and work them until it forms a creamy mixture.
Finally, add the flour, mixing only the necessary time, then proceed as per the recipe.
