In honour of the return of the Great British Bake Off, I whipped up some biscuits today using whatever I had in the cupboard. These egg-free biscuits are easy to make and quick to bake. You can make them dairy free too by substituting the butter for a vegan alternative. This is a great 'base' mix for you to add in your favourites, whether it's ginger, dried fruit or chocolate.
Today, I split the dough in half making Peanut Butter and also Hazelnut with Nutella.
Egg Free Biscuit Recipe
125g butter or vegan alternative
125g caster sugar
1 tsp vanilla essence or extract (I used essence as I'm not a big vanilla fan)
200g self-raising flour
1 tsp baking powder/soda
1 tbsp water
Optional: a couple of tablespoons of cocoa powder (to make chocolate biscuits), or pieces of stem ginger, ground ginger, peanut butter, nuts, dried fruit
Preheat the oven to 180°C
In a large bowl, cream the butter and sugar until light, fluffy and golden.
Stir everything together (vanilla, flour, baking powder and your choice of 'extras', and the water to make a soft dough.
Sprinkle some flour onto a surface and the dough. Roll out the dough until around half a centremetre thick. Use cookie cutters to cut out and lay them out onto greased, lined baking sheets. Make sue there's plenty of space between the biscuits.
Bake for about 12 minutes or until golden brown.
Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
These biscuits can be frozen for around a month or store in an airtight container for up to a couple of weeks.