Easiest Way to Cook Delicious Egg-Free! Super Quick! Cookie Cutter Biscuits

Egg-Free! Super Quick! Cookie Cutter Biscuits. Caution) Adjust the baking time depending on how thick and large the dough is cut. If you are using cookie cutters to make shaped biscuits then it is essential that you choose a biscuit recipe that will hold its shape during the baking process. This is particularly true if you plan to decorate your biscuits with rolled icing as you will be using the cookie cutter to cut the icing to shape so it is an exact fit for your shaped biscuits. These Easy Eggless Spritz Cookies are tender, light buttery and totally delicious. Easy and quick to make; no cookie dough chilling required.

These egg-free cookies will make a great dessert contribution to any holiday party. These deliciously soft Egg Free Cut Out Cookies are buttery and delicious, and hold their shape well for decorating! Add sprinkles or frosting to fit your next event or party, or leave them simply coated in sugar or sprinkles. You can cook Egg-Free! Super Quick! Cookie Cutter Biscuits using 5 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Egg-Free! Super Quick! Cookie Cutter Biscuits

1. You need 170 grams of Cake flour.
2. It's 60 grams of Sugar.
3. You need 30 grams of Milk.
4. It's 50 grams of Butter.
5. It's 1 of few drops Vanilla oil (extract).

These cut out cookies require no eggs, and are peanut free and tree nut free. Then using fun cookie cutters, let the kids (or adults) cut out their cookies. Line cookie sheets with parchment paper. In a bowl, mix the flour, salt and baking powder.

Egg-Free! Super Quick! Cookie Cutter Biscuits step by step

1. Preparation 1) Bring the butter to room temperature or microwave until soften. Bring the milk to room temperature as well..
2. Preparation 2) Preheat the oven to 200°C. Line the baking tray with parchment paper..
3. In a bowl, whip the butter until creamy..
4. Add the sugar to the bowl..
5. Pour the milk in 3 batches into the bowl, mixing well each time (if the milk is too cold, the batter will separate so be careful!).
6. Mix in the vanilla oil and sift in the cake flour directly into the bowl. Mix the mixture with your hands to combine the butter and flour thoroughly, and bring it all together..
7. Lightly dust the working surface, roll out the dough to about 5 mm thickness, and cut out with a cookie cutter into desired shapes..
8. Bake in the oven at 180°C for about 10-15 minutes..
9. Caution) Adjust the baking time depending on how thick and large the dough is cut. Keep an eye on the cookies while they bake..
10. When the cookies are golden brown, let cool, and enjoy..

Cream the butter and sugar till light and fluffy. Use cookie cutters to cut the dough into shapes. Use a spatula to place the cookies onto your prepared baking sheet. The cookies should be pale or ever-so-slightly golden on the bottoms, so they stay soft. Since Victoria had never eaten cookies before she still is a little dubious about the texture… but at least she tried.