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THE Butterfree biscuits they are gods Biscuits delicious, simple, light And scented, made with shortcrust pastry without butter based on Flour, egg, sugar, aromas and oil of seeds instead of butter . Perfect not only for lactose intolerant, vegetarians, but also simply for who does not want to use butter without giving up Homemade cookies very good! Also they are without rest in the fridge and with 1 dough only base, you can realize a thousand different flavors: Vanilla, lemon; enriched with chocolate chips, dried fruit, or later frosted, decorated with grains to taste, stuffed with jam or pieces of fruit! For a amazing result: Biscuits without butter crumbly and soft to the bite, from exquisite flavor that yes they keep many days!
After so many experiments I have arrived at what I think is the Perfect recipe Biscuits without butter! Both for the crumbly consistency at the right point, both forquick and easy execution!! The method is my tried and tested which sees the whipped egg, sugar and oil to which the flour is then added! a few seconds to knead and the base is ready to prepare the biscuits without passage in the refrigerator! In this case I have realized various tastes that you all find in the proceedings! to please everyone big and children Perfect for one Breakfast genuine and healthy, for one snack greedy, to take to school and in office! Cookies without butter are also the dessert perfect accompanied by a good hot chocolate or Vin santo! But also from pack up And give!
Recipes Cookies without butter
Wholemeal biscuits (the simple and light recipe in many different flavors)
Diet biscuits (delicious and with no added refined sugars!)
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes | 12 minutes | 32 minutes |
| Quantity for 40 pieces |
|---|
|
For the base:
For various tastes:
|
How to make biscuits without butter
First of all prepare the base, whipping the eggs with sugar, salt, vanilla and or grated peel for 5 minutes, in order to obtain a frothy whipped mixture.
Then add the oil slowly, always whipping.
Finally add the flour in one go and mix with a spatula. Then transfer to a pastry board and knead a little, just enough to obtain a soft ball. Set aside.
Dust a work surface with flour.
At this point, take a piece of dough, roll it out with the help of a dusting of flour and a rolling pin to a thickness of 4 – 5 mm (3 mm if you have to stuff or combine them)
carved with cookie cutter of your choice:
As you make them, arrange them in baking trays lined with baking paper, at a distance of a few cm, remembering to insert biscuits of the same size in the same pan for homogeneous cooking.
With a part of the dough, add the chocolate chips, mix well and obtain with the same method as the biscuits and then place them in baking trays lined with baking paper:
If you want to make filled biscuits, add 1 teaspoon of cooked fruit or jam or Nutella inside a circle of 7 – 8 cm, brush the edges with water and close with a circle.
As you prepare the trays, immediately bake in a static oven for heat in the medium – high part at 180 ° for 12 – 13 minutes. only for filled biscuits, prolong up to 14 – 15 minutes.
Finally, remove from the oven and let it cool completely!
Once cold, sprinkle with icing sugar i filled biscuits.
Then glazed with chocolate melted in a bain-marie according to the SHORTCUT COOKIES AND CHOCOLATE method, one half, you can leave them frosted or cover with grains when the chocolate is still fluid.
stuffed with jam or nutella, or sprinkled with honey and dip in the sugar grains
Yours are ready Butterfree biscuits!
The stuffed ones can be kept 3 – 4 days, those stuffed with jam 1 week, the simple dry ones, with drops, grains or glazed with chocolate, are kept 1 month!
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