1 February, 2015
Eggless Cheese BiscuitsPosted in : Baker's Hut, Sugary Ride, Vegetarian Bakers on by : Isha K
Baking makes me really happy 🙂 and trust me when I start baking nothing can stop me from spending the whole day on it. When I see fancy cakes, cookies, biscuits anything in any bakery, I blush, not because I wanna eat everything but I wanna learn all those things to bake and just gaze them all the day with sparkling eyes. ^_^ Read my article and important tips on baking here at Baker’s Hut before baking. These cheese biscuits are ambrosial, lusciously cheessyyy, filling your taste buds with its saltiness and at the same time some sweetness. So many flavors bursting in your mouth with a crunch of the biscuits gives you the heavenly feeling, you can’t stop after one and kids will beg for more. 🙂
For baking you must have these 3 things in your kitchen, baking is incomplete without them:
1. Fresh Ingredients specially rising agents like baking soda and baking powder.
2. Measuring instruments, like measuring cups, glass and spoons. Have a set of them, they are easily available in the market nowadays. You don’t need to have a digital weighing scale for domestic baking. The regular tea cups or spoons can never bring the perfection.
3. A Siever (Channi) to sieve flour and rising agents. If you sieve the ingredients, it will let the air fill in thus making the flour more lighter.
These biscuits are Eggless, so a good treat for those who avoid baking because of Egg factor. With the innovations in the baking field, the incredible bakers of this world introduced Eggless baking to the Vegetarians. So, now gather your ingredients and baking tray to make these lovely cheese biscuits.
The Baker’s Basket:
1. All purpose Flour/Maida: 200 grams or 1 ¼ cup
2. Baking Powder: 1/4th Teaspoon
3. Baking Soda: 1/8th Teaspoon
4. Grated Processed Cheese: 4 Tablespoons
5. Red Chilli Flakes: 1 Teaspoon or to taste
6. Salt: 1/8th Teaspoon
7. Oregano or All Purpose Seasoning (Optional): to taste
1. Unsalted Butter: 100grams or 1/2 cup
2. Powdered Sugar: 100 grams or 3/4th cup
3. Vanilla Essence: 1/2 Teaspoon
4. Milk – 1/4th Cup or less required to knead the dough
The Baking Tray-
1. Take a bowl, Combine all the wet ingredients except milk. Remember the butter should be hard or at the room temperature, but not melted and too soft. Beat them until the mixture becomes light and fluffy, with a creamy texture. I do not use a beater to beat it, I try every time to use my hands and a whisk. First, mash the butter with sugar, with your hands and then start whisking it. In starting it is quite hard because of the butter, so, for that, cut the butter into small cubes or shred it, but once you start getting the consistency it becomes quite easy. Now C’mon, this much hard work is necessary to create a masterpiece. 😛 But you can use a beater too, and remember to beat it at a slow speed.
2. In this mixture, sieve flour, baking powder, baking soda, and salt. As I’ve mentioned earlier, sieving is quite important. In this way, all the dry ingredients are mixed properly and it lets the air fill in thus making the flour lighter.
3. Mix it properly and now gradually add milk to knead it. Knead it like you are mashing something. Make a dough.
3. Now to this dough, add grated cheese, chilli flakes, oregano or any dried herbs you want to add according to what your taste buds crave for. I added chilli flakes and oregano, it gives it an Italian taste. Mix it again.
4. On a rolling board or surface, place one butter paper or a plastic sheet. Roll the dough on that, and if you do not have one of those, then apply some oil or flour on the board. The thickness should be less because the biscuits will rise up, of course while baking. Cut the biscuits the shape you want with the help of a cookie cutter. If you do not have cookie cutters, no problem, just cut it diagonally with the knife or pizza cutter, or with a small lid of any jar, or you can just make the balls and flatten them a little, or soak a fork in milk and lightly press the balls with it, it will give them a cool design of strips.
5. Preheat the oven for 10 minutes at 180 degrees. Preheating is very important again to bake your food evenly. Grease the baking tray, place the biscuits on it and bake it for 15-20 minutes at 150 degrees. I always use an OTG for baking, never tried it in a microwave. OTG always gives good results, so try to invest in an OTG, if you want to become a hardcore baker.
6. Keep the biscuits in a cooling rack. They will become crunchy once they are cooled down.
Store them in the container and enjoy with hot tea or coffee or just like that. 🙂
Notes for the biscuits:
1. Always use hard butter or the butter at the room temperature, but not melted and too soft.
2. Always use powdered sugar not the granulated one, otherwise biscuits will become very hard.. (Which could break your teeth. :P)
3. Always beat the butter at a slow speed if using a beater and add the sugar gradually.
4. If using an electronic kneader or food processor, then also, gradually add the milk to the dough mixture.
If you want to give it a different flavor, so for a change, you can add any other flavor essence in place of vanilla or you can also add color to your biscuits, like if giving it a pineapple essence then add yellow color. So keep experimenting and keep sharing.
For any queries and suggestions, please leave comments.
Facts for you-
Sweet or salty. Soft or crunchy. Simple or exotic. Everybody loves munching on biscuits, but do they know how biscuits began? The history of biscuits can be traced back to a recipe created by the Roman chef Apicius, in which “a thick paste of fine wheat flour was boiled and spread out on a plate. When it had dried and hardened it was cut up and then fried until crisp, then served with honey and pepper.”
The word ‘Biscuit’ is derived from the Latin words ‘Bis’ (meaning ‘twice’) and ‘Coctus’ (meaning cooked or baked). The word ‘Biscotti’ is also the generic term for cookies in Italian. Back then, biscuits were unleavened, hard and thin wafers which, because of their low water content, were an ideal food to store.
Making good biscuits is quite an art, and history bears testimony to that. During the 17th and 18th Centuries in Europe, baking was a carefully controlled profession, managed through a series of ‘guilds’ or professional associations. To become a baker, one had to complete years of apprenticeship – working through the ranks of apprentice, journeyman, and finally master baker. Not only this, the amount and quality of biscuits baked were also carefully monitored.
The English, Scottish and Dutch immigrants originally brought the first cookies to the United States and they were called teacakes. They were often flavored with nothing more than the finest butter, sometimes with the addition of a few drops of rose water. Cookies in America were also called by such names as “jumbles”, “plunkets” and “cry babies”.
As technology improved during the Industrial Revolution in the 19th century, the price of sugar and flour dropped. Chemical leavening agents, such as baking soda, became available and a profusion of cookie recipes occurred. This led to the development of manufactured cookies.
Interestingly, as time has passed and despite more varieties becoming available, the essential ingredients of biscuits haven’t changed – like ‘soft’ wheat flour (which contains less protein than the flour used to bake bread) sugar, and fats, such as butter and oil. Today, though they are known by different names the world over, people agree on one thing – nothing beats the biscuit!
Anyways, you don’t need to take any apprenticeship training to make these biscuits at home, just follow this recipe and have fun baking..!! 🙂