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Wednesday, 31 December 2014

Oil-free Mini Egg Biscuit 无油迷你鸡蛋饼干

Plain. Roll with slightly wet hands, the surface is smooth.

Mini Egg Biscuit with Blackcurrant, I was in a rush, just rolled out everything without wetting my hands constantly. Got a little crack here and there... This batch are so crunchy that I can't stop munching!

No Oil, No Butter..... one of my favorite no-guilt snack! 

These biscuits are crunchy if you made them small, slightly chewy in the middle if you made them a little bigger. These biscuits were made without oil and butter, so do not expect it to melt in your mouth like butter cookies. :) 

Ingredients: 材料


1 Egg (lightly beaten) 鸡蛋 1粒 ,打散


75g Milk Powder 奶粉 75克

40g Icing Sugar (Can be reduced for less sweet biscuit) 糖粉 40克,不爱吃甜的可以减少份量

10g Corn Flour 玉米粉 10克

100g Potato Starch 马铃薯粉 100克

Blackcurrant or any dried fruits (optional) 黑加仑果干/葡萄干/其它干果,随意,不放也可以

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Method: 步骤

1. Add (A) in a bowl. Sift in (B). Mix well with a pair of chopsticks. Add dried fruits and mix until it form a pliable dough.

2. Slightly wet your hands so the dough won't stick on your hands. Roll out the dough and shape the dough into small balls. The smaller balls (like m&m with peanut size) are very crunchy and bigger ones are a little chewy in the middle. 

3. Bake in a preheated oven 170'C for 15 minutes or lightly brown.  Let it cool on the rack. Store in an airtight container.

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Plain, baked 15 minutes. A little chewy in the middle.

Baked 15 minutes, I forgot to remove it from oven. Turned out darker brown. lol.. very very crunchy!

Some feedback from those who have tried this recipe:

By Karin Lim
By MoonMoon Foo

By MoonMoon Foo

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