Homemade Egg Biscuits: A Taste of Nostalgia
Recreate the Classic Taste! Easy Homemade Egg Biscuits Recipe
Egg biscuits (Gyeroan Gwaja) are a beloved childhood snack, and this recipe makes them incredibly easy to bake at home. With simple ingredients and a straightforward process, anyone can achieve that perfect crispy, sweet texture. These homemade biscuits are not only a delightful treat for kids but also a wonderful accompaniment to your afternoon tea. Let’s bake some delicious egg biscuits together that rival the store-bought version!
Ingredients- 120g cake flour (low-gluten flour)
- 70g unsalted butter, softened to room temperature
- 70g powdered sugar (confectioners’ sugar)
- 1 large egg, at room temperature
- 2-3 drops vanilla extract
Cooking Instructions
Step 1
First, let’s prepare the butter. If your butter is cold from the refrigerator, microwave it for about 30 seconds to soften it slightly. If the butter is already at room temperature and soft, you can use it directly.
Step 2
Place the softened butter in a bowl. Using a whisk or an electric mixer, cream the butter until it becomes light and fluffy, resembling whipped cream. Ensure it’s thoroughly creamed.
Step 3
Add the powdered sugar to the creamed butter. Continue mixing with the whisk or mixer until well combined and smooth. It’s important to ensure there are no lumps of powdered sugar and that the mixture is completely smooth and homogeneous.
Step 4
Now, prepare the egg. Crack one large egg into a separate bowl and whisk it lightly. If your egg is cold, you can warm it by placing the whole egg in warm water for about 5 to 10 minutes to bring it to room temperature.
Step 5
Gradually add the whisked egg to the butter-sugar mixture in three additions, mixing well after each addition. Adding the egg all at once can cause the mixture to separate. Mix thoroughly until the consistency is smooth and resembles mayonnaise. Continue mixing until stable and well emulsified.
Step 6
Add 2-3 drops of vanilla extract to the mixture for a lovely aroma. Stir well to incorporate the vanilla evenly throughout the batter.
Step 7
Sift the cake flour (120g) over the batter. Using a spatula, gently fold the flour into the wet ingredients. Initially, use a cutting motion (like an ’11’ shape) until the flour is just incorporated. Once the dry ingredients start to disappear, switch to a more thorough mixing motion until you achieve a smooth, creamy batter. Be careful not to overmix, as this can result in tough biscuits.
Step 8
Your delicious egg biscuit batter is now ready! Transfer the batter into a piping bag. Using a piping bag fitted with a tip will help you create pretty shapes.
Step 9
Line a baking sheet with parchment paper. Pipe the batter onto the parchment paper in small, round shapes. Since these biscuits don’t spread much during baking, you can place them relatively close together. Feel free to pipe them in your desired patterns.
Step 10
Time to bake! Place the prepared baking sheet into a preheated oven at 180°C (350°F) and bake for about 15 minutes, or until lightly golden brown. Baking time may vary slightly depending on your oven, so keep an eye on them.
Step 11
Carefully remove the baked egg biscuits from the oven. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will become wonderfully crispy as they cool.
Step 12
And there you have it – perfectly golden and delicious homemade egg biscuits! Enjoy their delightful fragrance and satisfying crunch.
