Ri ♡ | Baking & Aesthetics

Eggless Coin Biscuits 🍪

After so many trials and a few flops 😅…
I finally Cracked it! 😭 Here’s my eggless take on the nostalgic egg drop biscuits 🍪✨ Crisp, light, and melt-in-mouth! just like the classic, but without eggs!

Ingredients:
• 80 g salted butter
• 60 g icing sugar
• 1 tsp vanilla extract
• 90 g all-purpose flour
• 15 g cornstarch
• ¼ tsp baking powder
• ¼ cup + 1 tbsp milk
(adjust as needed for piping consistency)

Method:
1. Cream butter & sugar
• In a bowl, beat softened butter and icing sugar until pale, light, and fluffy.
• Mix in vanilla extract.

2. Combine dry ingredients
• In another bowl, sift flour, cornstarch, and baking powder.
• Gradually add this to the butter mixture.

3. Adjust with milk
• Add milk little by little until you get a smooth, pipeable batter (slightly thick but should flow cleanly from a piping bag).

4. Pipe coins
• Transfer batter to a piping bag fitted with a small round nozzle (or cut the tip).
• Pipe coin-sized circles on a butter paper/ Silicon mat lined tray, leaving space for spreading.

5. Bake
• Bake at 170°C (340°F) for 10–12 minutes, or until the tops are set and edges are just lightly golden.

6. Cool & store
• Let biscuits cool completely on the tray before removing.
• Store in an airtight container — they stay crisp for about a week.
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