EGGLESS BUTTER COOKIE /BISCUIT RECIPE
Ingredients
- UNSALTED BUTTER - 1/2 CUP/100GM
SUGAR POWDER - 1/4 CUP/50 GM
MAIDA/ALL PURPOSE FLOUR -1 1/4 CUP/160 GM
PINCH OF SALT
VARIATIONS:
CHOCO-CHIP - 2-3 TBSP
COCOA POWDER - 1/2 TBSP
COCONUT SHAVINGS - 2-3 TBSP
Instructions
- Add butter to a mixing bowl making sure it’s at room temperature.2.Mix in powdered sugar, which helps give the cookies a delicate texture beat until pale & fluffy.3.Sift the flour add mix to form a dough.4.Now separate equal 4 portions of dough add cocoa powder to one dough if you feel its tight add some water and make a dough.5.Then to other portion add choco chip mix.6.To other part add coconut shavings the remaining one portion is the plain cookies.7.Now roll & make shapes as you desire for all these portions.8.Place the cookies on a baking sheet lined with parchment paper and bake at around 170°C for 10-15 minutes or until the edges are golden brown.9.Let it cool store in airtight container.
Notes
- Make sure your butter is soft but not melted. Cold butter will result in dense cookies.
- If the dough feels too soft or sticky, refrigerate it for about 30 minutes before rolling it out.
- You can add chocolate chunks, chopped nuts, or a dash of cinnamon or cardamom for extra flavor.