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Baking Biscuits Without Eggs: That’s How It Works

Tricks for baking biscuits without eggs

Some cookie recipes rely on the special baking properties of eggs. Nevertheless, it is also possible without. There are many ways you can replace eggs in fine pastries. Find the right one for your recipe.

  • You get a very good egg substitute with 1/2 mashed banana. You can use these, for example, in biscuits that should be a little moister on the inside, such as chocolate cookies.
  • If you mix about 2-3 tablespoons of applesauce with 1 teaspoon of canola oil, you have an egg substitute for pastries, which can also be a bit moister. Use this for oatmeal biscuits, for example.
  • Flours made from soya or lupine are suitable for binding dough. For each egg you replace, you can whisk 1-2 tablespoons of flour with 2 tablespoons of water.
  • Another alternative is arrowroot flour. This is very tasteless and therefore particularly suitable for very fine baked goods with delicate aromas. Whisk together about 1/2 tablespoon arrowroot flour with 3 tablespoons water, replacing one egg.
  • Special mixtures of different flours and starches for replacing eggs are commercially available under the heading ‘vegan egg substitute’.
  • Chia seeds or flea seeds can be ground and then ensure a smooth consistency. One tablespoon of ground seeds mixed with three tablespoons of water replaces one egg.
  • In the supermarket, you can now find egg replacer powders made from natural ingredients from different brands.

Vegan – similar to whipped cream

It is even possible to produce “vegan egg whites” for macarons or white meringue toppings. For this, you can rely on the foam-binding powers of legumes and produce the so-called ‘Aqua Faber’.

  • Use the drain water from pickled white beans or chickpeas in a jar or can.
  • Simmer for a few minutes so that the liquid reduces and the consistency resembles a light gel. Let it cool down.
  • To about 100 milliliters of the gel, add 1/2 teaspoon cream of tartar and 1/4 teaspoon guar gum.
  • Now beat the mixture loosely with a hand mixer, similar to egg whites. For a very firm foam, you should calculate up to 20 minutes of processing time.
  • For even more stable snow, it helps to mix in a spoonful of sugar.

Shortcrust pastry: a natural talent for egg-free baking

There are cookie recipes that don’t need an egg anyway. Traditionally, no egg is needed when you want to bake shortcrust cookies. You only need five ingredients and the desire and leisure to roll out the dough and cut out the cookies to make these biscuits a success.

  • Ingredients: brown sugar (e.g. 100 g), two and a half times the amount of margarine (optionally butter), four times the amount of flour (wholemeal flour or type 1050 also possible), a pinch of salt, 1 grated lemon zest.
  • Mix the ingredients well in a bowl and then knead into a smooth dough.
  • Cover the dough and let it rest in the fridge for an hour.
  • Then roll out the pieces of dough with a rolling pin and cut out cookies with cookie cutters.
  • Bake the cookies on the tray in the oven for about 10-12 minutes at 170 degrees. The color of the cookies should be golden yellow.

Vanilla crescents: fluffy, light – even without

Vanilla crescents also generally benefit from dough recipes without eggs. The result is usually much looser and finer than when eggs are incorporated.

  • Ingredients: 350 g soft margarine (or butter), 80 g brown sugar, 3 packets of bourbon vanilla sugar, 500 g flour (type 405-1050, anything is possible), 150 g finely ground almonds, for the decoration: icing sugar
  • Knead the ingredients well into a smooth dough and refrigerate for about an hour.
  • Roll walnut-sized balls of dough into oblong rolls and shape the ends thinner. Place slightly curved, crescent-shaped on the baking sheet lined with baking paper.
  • Bake at 160 degrees for about 8 to 10 minutes until a slightly dark yellow color can be seen.
  • Dust with powdered sugar after cooling.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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